ROMAINE HEARTS WITH SAUVIGNON BLANC VINAIGRETTE

By jarren

Ingredients

• Vinaigrette:
• 1/2 head of romaine per person, outside leaves removed
• 4-5 oz goat cheese, crumbled
• chopped Italian parsley
• garlic croutons
• 1 cup Sauvignon Blanc
• 1 shallot, peeled and finely chopped
• 1/2 of one large lemon juiced and zested, zest finely chopped
• 1 tbsp white wine vinegar
• salt and pepper
• 1/4 cup olive oil

Preparation

Step 1

Heat the wine in a saucepan over high heat, reducing to 1/4 cup. Place chopped shallots and lemon zest in a bowl. Pour the hot wine over shallot mixture; let cool to room temperature. When cooled, whisk in wine vinegar and half of the lemon juice. Then whisk the olive oil and remaining lemon juice until the balance of flavors is right. Season with salt pepper.

In a large bowl, toss the romaine leaves, a little salt and pepper, the crumbled goat cheese and the vinaigrette.
Place on plates and top with croutons and chopped parsley.