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Viognier Pairings Seared Ahi Summer Salad with Chèvre & Honey Crustinis

Ingredients

  • 1 tbsp Olive oil
  • 12 oz Ahi
  • Salt and pepper
  • 1 Lemon
  • 4 oz Spring mix
  • 1 Head Romain lettuce
  • 2 cups Strawberries, quartered
  • 1 Red onion, julienned
  • 1 Cucumber, diced
  • ¼ cup Champagne vinegar
  • ½ cup Olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp Honey
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 Lemon, zested and squeezed
  • ¼ cup Orange juice
  • ½ cup Honey
  • ½ cup Walnuts, chopped
  • ½ tsp Cinnamon
  • ½ tsp Nutmeg
  • 6 oz Chévre goat cheese
  • 1 Lemon, zest (use rest from vinaigrette)
  • 1 Baguette, sliced

Directions

  1. 1

    In a large skillet, heat oil on medium heat. Lightly season ahi with salt, pepper and a squeeze of lemon. Place ahi in skillet and sear on both sides. Ahi should still be pink in the middle. Remove and slice.

  2. 2

    Combine all ingredients for the vinaigrette and mix in blender.

  3. 3

    Combine ingredients for the goat cheese spread in a bowl and stir. Spread mixture onto sliced baguette and bake at 375°F until golden, about 5 minutes.

  4. 4

    In a large bowl, combine lettuce, strawberries, red onion, and cucumber and toss with vinaigrette.

  5. 5

    Place salad in bowls, top with ahi and 2 crustinis.

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