For those who were at the shop last evening for the wine tasting, here are the wines we had:
Via Bisol Prosecco Brut (NV)
Lolonis Red Wood Valley Chardonnay (sorry I don't have the vintage)
Zaca Mesa Viognier 2003
B.R. Cohn Silver Label Cabernet Sauvignon 2003
Hardy's Whiskers Blake Port (NV)
And as promised, here is the recipe for the honey lavender vinaigrette:
1 sm Red onion; chopped
2 ts Lavender flowers; dried
2/3 c Rice wine vinegar
4 tb Dijon mustard
1/2 c Honey
2 c Extra-virgin olive oil
Place onion in food processor and puree. Add lavender, vinegar, mustard and honey and pulse until well blended. With processor running, slowly drizzle in the oil. Refrigerate for 24 hours for flavors to mellow. Good on any kind of salad, especially main-dish salads featuring seafood or poultry.
Chef Luke marinated the chicken satŽs in this overnight, then skewered and grilled them. Then he sent out additional sauce for dipping. I thought this was GREAT with the viognier, didn't you?