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Spinach and Asparagus Salad with Shaved Egg and Red Wine Vinaigrette

Serves 4

Recipe courtesy of Chef Cory Schreiber / Wildwood Restaurant.

Ingredients

VINAIGRETTE
  • ¼ cup olive oil
  • 1 tablespoon Kimberley Cabernet Wine Vinegar
  • 1 tablespoon Dijon mustard
  • Salt and fresh-ground black pepper to taste
SALAD
  • 1 pound young spinach leaves, de-stemmed and washed
  • 3 fresh farm eggs
  • Baguette, country loaf or rye bread
  • 2 tablespoons olive oil
  • Salt to taste
  • 16 spears of medium-sized asparagus

Instructions

TO PREPARE VINAIGRETTE:
  1. In small bowl, whisk together oil, vinegar, mustard, salt and pepper. Set aside.
TO PREPARE SALAD:
  1. Set oven to 375 degrees.
  2. In small pot, bring to boil several cups of water, place eggs in the water and cook for nine minutes. Remove eggs, and crack on the edge of a bowl and then cool off in ice water for 4-5 minutes. Remove outer shell and set-aside until cool.
  3. Using your hands, tear bread into bite-size pieces and toss in oil olive and salt. Bake croutons in oven for 15 minutes or until golden brown and crispy on the outside and slightly soft inside. Set aside (plan on 4-6 pieces of crouton for each serving of salad).
  4. Break off the tough bottom of the spears and discard. Peel the asparagus from the tip down. Place asparagus on a baking sheet and using a pastry brush, lightly baste asparagus with olive oil and season with salt.
  5. Set oven at broil. Put sheet of asparagus under broiler (4-6 inches) and cook 2-3 minutes until soft and lightly colored. Remove from oven and let stand (plan to cook spears about five minutes before you are ready to serve the salad).
  6. In large bowl, place spinach. Add croutons and drizzle with red wine vinaigrette. Toss the salad until well coated with vinaigrette.
  7. To serve, divide asparagus into four portions and place on individual plates. Top with dressed spinach. Using a kitchen knife, coarsely chop the eggs and place on top of salad.

More about the chef behind this receipe:

Cory Schreiber

Cory discovered Kimberley Wine Vinegars in the 1990’s in San Francisco and brought them to Wildwood Restaurant in Oregon, which he founded in 1994.

Cory has been cooking with Kimberley vinegars for over 20 years and says they are “standout condiments from quality grapes that offer clean concentrated flavor at a reasonable price.” Cory especially likes to marry Kimberley Cabernet wine vinegar with summer stone fruits (cherries, peaches, plums, apricots) or cane berries (raspberries, blackberries, Marionberries).

An Oregon native, Cory rapidly became a leader in the region’s bustling culinary scene. He won the James Beard Award in 1998 for Best Chef Pacific Northwest and Wildwood was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame in Chicago in 2003.

In January 2010, Cory joined the faculty of the Art Institute of Portland as its “culinary artist in residence.” He now teaches classes at the AIP’s International Culinary School, located in Portland’s Pearl District. Cory is the author of two cookbooks: Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press, 2000) and Rustic Fruit Desserts (Ten Speed Press, 2009, co-authored by Julie Richardson).

Cory shares three of his favorite seasonal salad recipes made with Kimberley vinegar.

Currently, Cory is a chef consultant for Sysco, the nation’s largest foodservice marketer and distributor. Whether cooking in the kitchen or meeting up with producers in the field, Cory is excited to have the opportunity to affect change by working for a company committed to conducting their business sustainably, especially in the areas of food, operations and community.

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