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Mayo Family Winery

Asparagus and Chickpea Salad Vinaigrette Recipe

Paired with our 2019 Reserve Estate Chardonnay is our Local Asparagus & Chickpea Salad, Estate Olive Oil & Lemon, Aged Pecorino, Country Bread, and Fresh Herbs
Ingredients
  • 1/2 cup Lemon Juice & Zest
  • 3 tbsps Lime Juice & Zest
  • 3/4 cup Champagne Vinaigrette
  • 3 tbsps Water
  • 1 1/2 each Fresh Shallot, Peeled, Rough Chopped
  • 1 1/2 tbsps Dijon Mustard
  • 3 1/3 tsps Honey
  • 3/4 tsp Coriander Seeds, Lightly Toasted, Crushed
  • 1 1/2 cups Mayo Estate Extra Virgin Olive Oil
  • Kosher Salt & Pepper as needed
Directions
  1. In a blender, blend all ingredients together (except Estate Olive Oil) until thoroughly combined.  While blender is still blending, slowly pour in Olive Oil until emulsified.  Taste for seasoning and adjust as needed.
  2. Serve with Asparagus, Chickpeas, Croutons, Shaved Pecorino, Fresh Parsley/Dill/ and Mint.

Vinaigrette Recipe makes about 1 Quart.

  • Recipe Date: April 28, 2024
  • Serving Size: 48
  • Cook Time: 00:45:00
  • Difficulty: Easy
  • Measurements: Imperial (US)