- 1/4 cup balsamic
- 1 tsp dijon mustard
- 1/4 tsp salt
- blend and then add 1/2 cup walnut oil
- add 2tsp minced shallots and pepper to taste.
Sunday, October 7, 2007
We managed to sit on a Beckman 2001 Purisma Mountain Cabernet Sauvignon till dinner tonight. A testament in restraint for us. Thank you K & T for the bday present
Tasting Notes: Big currant and cherry to start with a finish of leather and chocolate. Part of me is sad that I don't have another bottle to see what it would taste like in another 2 years.
I paired it with a starter of spinach salad topped with, bacon, eggs, and sauted mushrooms and diced shallots. The dressing was a walnut oil based vinagrette. The shallots were used to sauted the mushrooms and diced into the vinagrette. The shallots and mushrooms were a great bridging flavor to the Beckmen Cabernet.
Recipe for Walnut Vinagrette
I heated a serving of fresh spinach about 10 seconds a plate in the microwave, added crumbled bacon and hard boiled egg slices, topped with sauted mushrooms ( still warm) . Toast walnuts if you have them. I had leftovers minced shallots from the vinagrette so I used them while I sauted mushrooms.
Then my husband brought in the big guns: BBQ bone in NY steaks: Medium Rare of course.