RECIPE CARDS TRICOLORE SALAD WITH HONEY VINAIGRETTE Yield: 4 servings 12 oz. sweet baby lettuce mix 1 c. radicchio leave, sliced 24 Belgian endive leaves 4 oz. wild arugula leaves 1 c. walnut halves, toasted 1 c. apple, thinly sliced 1 c. crumbled Gorgonzola cheese 1 c. Honey Vinaigrette (recipe follows) Sea salt and cracked black pepper, to taste Honey Vinaigrette 1/4 c. shallot, chopped 6 fl. oz. white wine vinegar 12 fl. oz. honey vinegar 1 T. Dijon mustard 2 fl. oz. honey 12 fl. oz. extra virgin olive oil 8 fl. oz. canola oil 2 fl. oz. walnut oil 1/2 t. ground black pepper Method (Tricolore Salad) (1) In a mixing bowl, combine baby lettuce, radicchio, endive and wild arugula. Add the walnuts, apple, Gorgonzola, Honey Vinaigrette, salt and pepper. Toss all ingredients to combine. (2) Arrange salad on chilled plates or bowls. Wine pairing: Barefoot Chardonnay NV (California) Method (Honey Vinaigrette) (1) Combine shallot, white wine vinegar, honey vinegar, Dijon mustard and honey in a mixing bowl. (2) Slowly whisk in olive oil, canola oil and walnut oil. Finish with black pepper. Recipe credit: Jason Balestrieri, executive chef, Cantinetta Luca, Carmel-by-the-Sea, Calif., Photo credit: California Walnut Board, Folsom, Calif. BOURSIN PANINI WITH TURKEY AND HAM Yield: 4 servings 8 slices hearty country-style bread 2-3 T. olive oil 1 package Boursin Garlic & Roasted Red Pepper 8 slices smoked turkey 8 slices smoked, cooked ham 1 c. roasted red peppers 1 c. baby arugula leaves Method (1) Preheat panini maker or grill pan. Lightly brush one side of each slice of bread with a little olive oil. Spread the other side of each slice with Boursin cheese. (2) For each panini, layer 2 slices each of turkey and ham, then 1/4 c. each roasted red peppers and arugula in between 2 slices of prepared bread (Boursin inside). (3) Place panini, one at a time in panini maker or grill pan; cook 4-5 minutes or until golden brown. Cut each sandwich in half, and serve immediately. Wine pairing: Parducci Pinot Noir 2008 (California) Recipe and photo credit: Boursin, COD ANTIPASTO Yield: 10 servings 2 c. manzanilla olives, chopped 1/4 c. red onion, chopped 2 T. extra virgin olive oil Salt and pepper, to taste 10 FPI 4-oz. cod tails 5 medium tomatoes, sliced 2 seedless cucumbers, sliced thin 20 leaves leaf lettuce 10 c. shredded lettuce 1 medium red onion, sliced 5 c. baby corn 5 c. roasted red peppers, julienned Method (1) Assemble relish by combining manzanilla olives, red onion, olive oil, salt and pepper in a nonreactive bowl, and set aside. (2) Cook cod to an internal temperature of 160˚F. (3) While cod cooks, assemble plate by fanning 3 tomato slices at top and 7 cucumber slices at bottom of plate. Place 2 leaves of lettuce on plate, one at 3 o’clock and the other at 9 o’clock. Mound shredded lettuce in center of plate and garnish with red onion, baby corn and roasted red peppers. (4) Place 1 cod tail atop shredded lettuce, and spoon 2 T. of olive relish across top. Wine pairing: Pedroncelli Sauvignon Blanc 2008 (California) Recipe and photo credit: Fishery Products International (FPI), 8 | Chef