Ledger David Cellars – Vineyard and Winery in Southern Oregon

Burrata Tomato and Blueberry Salad Paired with Ledger David 2012 Sangiovese Rosé

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Hi everyone,

Well the hinges of Hades have melted off the gates and July was the hottest on record here in SW Oregon. Fire and smoke are making my running and biking a little more challenging and I don’t like heating up the kitchen or standing in front of a grill or BBQ when its 103 in the shade. I want to be refreshed!

In this kind of weather, Ledger David Cellars’ Sangiovese Dry Rosé paired with a salad is just what I need to cool me down and nourish me as well. Not only will this salad make you feel great, it is delightful with the Rosé. Superb summer eating that is quick, fresh, local and easy. It can be your lunch or serve it up as your starter course for dinner. You’ll love it!

Enjoy,
Robert Trottmann

Burrata Tomato and Blueberry Salad Paired with Ledger David 2012 Sangiovese Rosé

Serves Two. It’s best when plated rather than made family style. Ingredients for Salad:

1 ball of Rogue Creamery burrata (it comes two to a pail)
6 ounces fresh blueberries
2 heirloom tomato
1 cup fresh basil leaves
1/4 cup sunflower seeds or other chopped nuts (optional)
Fresh ground black pepper
Robert’s riff on goddess dressing.

Instructions:
Slice the tomatoes into wedges and place equally in or on the bowl or plate. Slice the Burrata into ¼” slices and place over the tomatoes wedges evenly. Coarsely chop the basil and evenly distribute over the Burrata and tomatoes. Add fresh ground pepper. Add the blueberries. Add dressing as you like and garnish with a leaf or two of whole basil leaf.

THE DRESSING: Robert’s riff on Goddess Dressing (mine is less salty, richer in flavor and more balanced than Annie’s)

1 cup maranatha tahini (made in Ashland OR)
½ cup canola oil
¼- ½ cup fresh squeezed lemon juice
½ soy sauce or tamari (You could substitute braggs liquid aminos-Its delicious as well)
½ cup organic apple cider vinegar
½ cup chopped fresh parsley
1/8 cup chopped chives or scallions
¼ cup sesame seeds
3 cloves minced garlic
¾ cup water

Whisk or blend ingredients until well blended and refrigerate.

I love this stuff so this quantity works well for me. You can half the recipe and still have plenty. Cheers!

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