I’ve learned that there’s no single “trick” to making a great salad. A good dressing is critical. And fresh, quality produce is equally important. But for me, it’s all about the contrasts of textures, colors, and tastes. If I’m working with a softer lettuce, there’s got to be a crunch factor elsewhere. If the dressing is zesty and biting, then there needs to be a creamy element (hello goat cheese). To balance bitter components, a touch of sweetness is warranted. I don’t swing hard in one way or another trying to find balance; rather, each element is complementary. Designed to pair with our 2025 Napa Valley Sauvignon Blanc, this salad hits all the marks of vibrancy, depth, and indulgence while remaining undeniably fresh and understated. It walks the tightrope of elegance and noteworthy, just like Carmel’s Sauvignon Blanc.
Serves 4
Ingredients
for the salad
1 head lettuce (butter, red lettuce, whatever
1 head frisée
1 cup sugar snap peas
1 avocado
1 bunch radishes
Torn fresh soft herbs (tarragon, chervil, mint, basil, parsley, and/or cilantro)
for the cheese
1 4 oz log goat cheese, softened
Salt
Pepper
Zest and 1 tbsp juice from 1 Meyer lemon
Olive oil
for the garnish
¼ cup Pistachios
2 tbsp za’atar seasoning
for the dressing
2 tbsp freshly squeezed orange juice
1 tbsp champagne vinegar
1 tsp Dijon mustard
1 tsp honey
2 scallions
¼ cup olive oil
Salt and pepper
Directions
- Toast the pistachios in a pan over medium heat, stirring continuously until lightly toasted. Remove from heat and cool completely. When the nuts are cool to touch, blitz them in a food processor with the za’atar seasoning until roughly chopped. Set aside.
- Make the dressing. Thinly slice the scallions and place them in a small bowl with orange juice, vinegar, Dijon, honey and salt. Whisk in the olive oil and season with pepper. Set aside.
- Make the cheese. Place the softened goat cheese in a medium-sized bowl. Add the remaining ingredients and whisk together until smooth and well blended. Set aside.
- Clean the lettuce by tearing it gently into a large bowl filled with water. Gently push on the greens to release any dirt and let the dirt sink to the bottom of the bowl. Place a clean towel on the countertop and carefully remove the greens onto the towel to dry. Be careful not to stir up the dirt. Pat dry with a clean kitchen towel.
- Clean the frisee in the same manner. Using a sharp knife, cut the frisee and place it in a large bowl of clean water. Gently press the frisee to release any dirt. Remove onto a clean towel. Pat dry with a separate clean towel.
- Place the clean greens in a large salad bowl.
- Cut the sugar snap peas, clean and quarter the radishes, and cut the avocado into cubes, and add to the bowl of salad with the torn herbs and ½ the chopped nuts. Add the dressing and toss to coat evenly. Taste and adjust seasoning accordingly. Dollop the whipped goat cheese on the salad, finish with remaining nuts and serve immediately.
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