Ingredients
VINAIGRETTE
- 1 tablespoon grated orange zest
- 1/3 cup fresh orange juice
- 1/4 cup olive oil
- 2 tablespoons Kimberley Balsamic vinegar
- 2 teaspoons Dijon mustard
- Salt and fresh-ground black pepper to taste
SALAD
- 1 white onion, sliced ¼-inch thick and separated into rings
- 3 tablespoons grapeseed or canola oil
- 1 pound wild mushrooms, wiped clean and sliced
- 4 cups (4 ounces) mixed baby greens
- 2 cups fresh raspberries or blackberries
- 2 slices crusty country bread, sliced ¼-inch thick, cut-in-half and toasted
- Salt and pepper to taste
- ¼ cup shredded sharp white cheddar cheese, grated parmesan, or crumbled fresh white goat cheese
Instructions
TO PREPARE VINAIGRETTE:
- In a small bowl, whisk together the orange zest, orange juice. olive oil, vinegar, mustard, salt and pepper. Set aside.
TO PREPARE SALAD:
- Set oven to broil. Line a broiler pan with aluminum foil.
- In a medium bowl, toss the onion slices with 1 tablespoon of oil, salt and pepper. Put the onion rings on the broiler pan and broil 4 inches from the heat source for 5 to 6 minutes, or until slightly charred and softened. Let cool; set aside. Leave the broiler on.
- In a 12-inch skillet, heat the remaining oil over medium-high heat. Add mushrooms and season with salt and pepper. Cook for 3 to 4 minutes, or until lightly browned. Remove from heat and drain.
- In large salad bowl, toss the greens, berries, warm mushrooms and onions with the vinaigrette.
- Top the toasted bread with cheese and place under broiler until cheese has melted.
- To serve, divide salad among four plates. Top each serving with toast half.
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.