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Spinach Cantaloupe Salad
as prepared by Chef Chris Shepley of The Vintage House Restaurant at Messina Hof Winery
Servings 2
Ingredients
- 4 cups baby spinach
- 1 cup cantaloupe diced
- 1 cup avocado diced
- 1/2 cup fresh red bell pepper diced
- 2 tbsp Messina Hof Jalopeno Blush Jelly
- 1 1/2 tsp rice wine vineagar
- 3 tsp vegetable oil
- 1 clove fresh shallot minced
- salt & pepper to taste
Instructions
- Divide the spinach between two plates
- Divide the cantaloupe/ avocado/ red bell peppers and sprinkle over the spinach
- Sprinkle the mint over the salad
- In a small bowl whisk, together the jalapeno jelly, vinegar, oil, shallot, and salt and pepper
- Drizzle over the salad and serve
Notes
Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof.