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Wine pairing(s):

Yield: 6 servings

Artichoke dressing (recipe requires 6 tbsp)
2 tbsp chopped artichoke bottom
4 cloves roasted garlic
2 tbsp chopped cooked mushrooms
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil

6 pieces chevre noir (can substitute any aged goat cheese)
6 sheets brick pastry (can substitute philo pastry)
1 whole Riesling poached forelle pear (cut into 6 thin slices )
3 cups hydroponic watercress
3 cups baby arugula
salt and pepper to taste

To make artichoke dressing, simply whisk all ingredients together in a bowl. Set aside. To make parcels, place one piece of chevre noir in the center of the brick pastry. Top with one slice of the poached pear. Brush the pastry around the outside with water and fold into a parcel. Place in a 400 degree oven until golden brown (approx five to eight minutes). Mix the watercress and arugula with 4 tbsp of artichoke dressing. Season with salt and pepper. Arrange the salad in the center of the plate and drizzle the remaining 2 tbsp of dressing around the outside of the plate. Top with the warm parcel and serve.