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Organic Baby
Vegetable Salad

Serving 2-3, and featuring organic baby beets, sugar snap peas, turnips, radishes and charo, drizzled with an Extra Virgin Olive Oil & Sherry Vinegar reduction, this salad recipe is compliments of Executive Chef Steve Pickell, from the award-winning Cafe Champagne, at Thornton Winery in Temecula, CA.

Ingredients

6 Baby beets peeled, blanched, ½ or quartered

½ cup Sugar Snap Peas Flash Blanched

6 Baby turnips peeled, Blanched, Halved or Quartered

Mixed Radishes thinly sliced

Baby Chard – Halved

Good quality extra virgin olive oil

1 cup Spanish Sherry Vinegar reduced over low flame by ¾

Assembly

Arrange Vegetables on a platter drizzle with Olive oil and Sherry Vinegar Reduction

Chef Steve Pickell is the Executive Chef of the Five-Star, Gold Medal Award-Winning gourmet restaurant - Café Champagne at Thornton Winery in Temecula Valley's Wine Country in Southern California. Thornton Winery combines old world style with new world taste to create award-winning and premium varietal wines. Learn more & Shop for Thornton Wine online at www.ThorntonWine.com