June 1, 2020 |
All, Pinot Noir Recipe, Recipes, Spring Recipe, Summer Recipe |
Fort Ross
Strawberry Tapenade
This fun twist on tapenade can be served on its own with tortilla chips, or can top salmon, pork or chicken. We recommend a glass of our Bicentennial Pinot Noir with any of these!
Strawberry Tapenade
by Chef Stephanie Izard of Girl & the Goat
Ingredients:
3/4 cup White Asparagus, peeled and sliced
1/4 cup Spring Onions, thin sliced
2 Tbsp Sorrel, rough chopped
2 Tbsp Parsely, rough chopped
1 Tbsp Cilantro, rough chopped
1 Tbsp Basil, rough chopped
1/4 cup Nicoise Olives, rough chopped
1/4 cup Fish Sauce
1/3 cup Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1 1/2 cups Strawberries, thin sliced
Instructions:
1. Mix all ingredients together, except strawberries. Add strawberries when you are ready to serve with your favorite grilled meat or fish.