Taste of Washington Salad


  • 4 cups organic baby greens, cleaned and dried
  • 2 Tbsp Pipitone Farms organic shallots, finely chopped
  • 3 Tbsp Napoleon White Balsamic Vinegar
  • 3 Tbsp Apres Vin Lime Riesling Grapeseed Oil
  • 3 Tbsp Holmquist Orchards Dry Roasted Hazelnuts
  • 3 Tbsp Chukar Dried Bing Cherries


In the bottom of a large bowl, combine the shallots and vinegar and let sit for 10 minutes. Whisking constantly slowly add the grapeseed oil. Emulsify completely. Add the greens and toss. Plate. Dress the hazelnuts and cherries with the dressing left in the bottom of the bowl and place on top of the greens