Perfect Pairings: Pepperwood Grove, Old Vine Zinfandel, 2007, California, 336767

Warm Chanterelle and Frisée Salad

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
5 large garlic cloves, very thinly sliced
1 1/2 pounds chanterelles, thickly sliced
1/2 cup chicken stock or low-sodium broth
1 tablespoon soy sauce
Salt and freshly ground pepper
3 heads frisée (1 3/4 pounds), coarsely chopped
2 tablespoons fresh lemon juice
1/4 pound Dry Jack cheese or fresh pecorino cheese, shaved (about 1 1/2 cups)

1. In a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 1 minute. Add the chanterelles and cook over high heat, stirring occasionally, until the liquid is evaporated and they begin to brown, about 10 minutes. Add the stock and soy sauce, season with salt and pepper and cook until the mushrooms are almost dry, about 2 minutes. Remove from the heat.

2. Add the remaining 2 tablespoons of olive oil and the frisée to the skillet and season with salt and pepper. Toss well. Add the lemon juice and toss just until the frisée is lightly wilted, about 1 minute. Transfer the warm salad to a platter, scatter the cheese on top and serve.







					Warm Chanterelle and Frisée Salad 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 5 large garlic cloves, very thinly sliced 1 1/2 pounds chanterelles, thickly sliced 1/2 cup chicken stock or low-sodium broth 1 tablespoon soy sauce Salt and freshly ground pepper 3 heads frisée (1 3/4 pounds), coarsely chopped 2 tablespoons fresh lemon juice 1/4 pound Dry Jack cheese or fresh pecorino cheese, shaved (about 1 1/2 cups) 1. In a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 1 minute. Add the chanterelles and cook over high heat, stirring occasionally, until the liquid is evaporated and they begin to brown, about 10 minutes. Add the stock and soy sauce, season with salt and pepper and cook until the mushrooms are almost dry, about 2 minutes. Remove from the heat. 2. Add the remaining 2 tablespoons of olive oil and the frisée to the skillet and season with salt and pepper. Toss well. Add the lemon juice and toss just until the frisée is lightly wilted, about 1 minute. Transfer the warm salad to a platter, scatter the cheese on top and serve.



	Pepperwood Grove Old Vine Zinfandel • 2007 • California • 336767 Grape: Zinfandel appearance - bright, clear color : deep purple aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - round oak - wood fruit - blackberries earth - black pepper body - full tannins - moderate additional notes - fruit forward, balanced, smooth				• Big red wines, like Zinfandels, need savory and full flavored dishes so as not to overpower. That's why they are so often paired with grilled meats. But mushrooms are a great meat substitute, and if you are looking for lighter fare, try a chanterelle salad. The wild flavor of chanterelle mushooms can certainly hold its own. The morel mushroom may be more popular, but it is the chanterelle that is prized above all others by the world's great chefs.