Spring delivers colorful, earthy flavors that pair perfectly with zesty dressings, savory-sweet cheese, and fresh herbs. The creamy, subtle sweetness of the Whipped Feta centers this dish and carries forward the full-bodied elements of Semillon blended into our 2025 Napa Valley Sauvignon Blanc. In contrast, the crisp, fresh root vegetables elevate the wine's gentle minerality while fresh herbs bring out its gently savory notes.
You can always double (or triple!) the salad dressing and keep it in the refrigerator for up to a week.
Serves 4
Ingredients
Dressing
- 1 shallot, minced
- 1 tsp honey
- 1 tbsp lemon juice
- 2 tbsp champagne vinegar
- 1 tsp minced fresh oregano
- ¼ cup high-quality extra virgin olive oil
- Salt and pepper to taste
Whipped Feta
- 1 cup fresh feta cheese
- 1 tsp lemon zest
- 2 tbsp honey
- 2 tbsp Greek yogurt
- 2 tbsp heavy whipping cream
- ¼ cup high-quality extra virgin olive oil
Salad
- 4 endive
- 1 carrot
- 1 bunch radishes
- 5 asparagus stalks
- 1 cup mixed fresh soft herbs torn (mint, basil, tarragon, cilantro, dill, and parsley will all work nicely)
Directions
- Make the dressing by combining all of the ingredients in a jar with a lid and shake hard until it emulsifies: roughly 1-2 minutes. Set aside.
- Make the whipped feta by adding all of the ingredients to a food processor and blend until smooth. Alternatively, add all of the ingredients except for the cream in a blender and blend until smooth. Whisk ¼ cup heavy whipping cream until stiff peaks form and fold into the smooth blended feta mixture.
- Shave the carrots, radish, and asparagus into a bowl. Halve the endive, and then slice on a bias into thin ribbons.
- To serve: Toss the salad vegetables in a bowl with the dressing until well coated. Season to taste. Serve over top of the whipped feta and finish with a handful of freshly torn herbs.