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Mixed Season Lettuce with a Berry Grenache Vinaigrette Recipe

Mixed Season Lettuce with a Berry Grenache Vinaigrette

For the salad base use a blend of Romaine, Butter Crunch, Black Simpson, Oak Leaf and Red Tip (or a mix of whatever lettuces you have). I like to try to use the leaves in their whole form and stack them for plate presence.


  • ½ cup each blackberries/strawberries/raspberries or what combination of berries you like
  • ½ cup rice wine vinegar I like rice wine vinegar because its flavor is mild while still adding acid to the dressing
  • 1 Tbsp Dijon mustard
  • ½ cup Messina Hof Grenache
  • 1 Tbsp shallot or red onion minced
  • 1 ½ cups blended olive oil
  • Salt and pepper to taste


  1. In a blender, blend all the ingredients with exception of the oil
  2. Slowly add the oil in a stream with the blender running to create an emulsification
  3. Adjust the salt and pepper to taste
  4. Remember you can over season the dressing some as the neutral flavor of the lettuce will tone it down some
  5. To assemble the salad
  6. Dress the leaves with about ¼ cup of dressing per salad
  7. Arrange leaves on the plate
  8. Garnish with a handful of berries (the same as in your vinaigrette)
  9. For a crunch component add some sesame sticks

Recipe 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 Winery.

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