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.