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I’ve written about Thornton Winery before and their wonderful Executive Chef Steve Pickel. Well, he has come up with another salad that is tasty as it sounds.

When I fixed it, Norm and I toasted with Thornton Brut Reserve California Champagne. Thornton was one of the wineries who provided us with wine for our wine tasting with winemaker Don Reha on our IFWTWA Conference at Sea and scholarship drawing. Norm had been lucky enough to win this in the drawing. So, we enjoyed a lovely Thornton evening.

This sensuous lobster salad recipe is sure to bring out the romantic in anyone.

Sensuous Lobster Salad for 4
Executive Chef, Steve Pickell
Cafe Champagne at Thornton Winery
Mixed Salad Greens 12 oz
Chunks of Lobster 8 oz
Roasted red Peppers 6 oz sliced and fire roasted
Artichoke hearts 1 – 12 oz jar
Hearts of Palm – 12 oz sliced
Arrange ingredients on four salad plates.
Top with this amazing dressing.
Roasted Shallot Vanilla Dressing

2 Shallots (peeled)
1 Tablespoon Honey
1/2 Vanilla Bean
1/4 Cup Sherry Vinegar
1 Tablespoon Brown Sugar
1 Tablespoon Tomato Paste
2 Tablespoon Water
2/3 Cup Olive Oil
Salt and Pepper to taste

Method:

1. Roast Shallot Wrapped in tin foil at 350 degrees for 15-20 minutes until shallots are soft let cool

2. Combine sherry vinegar, water and vanilla bean and simmer until beans release from vanilla pod add sugar let cool

3. Combine all ingredients in a blender with the exception of the Olive oil and salt and pepper. Puree ingredients. Then slowly add olive oil should appear creamy. Season to taste with Salt and pepper.

Thornton Winery is in Temecula, California. It is well worth a visit. In addition to great wine, beautiful surroundings, a great wine tasting room, they have a wonderful restaurant and ongoing special events. It is no wonder so many keep going back for more.

Big Blend Magazine
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards