Verjus Vinaigrette

Heirloom Cherry Tomato and Radish Crostini with  Verjus Vinaigrette & Délice de la Vallée Cheese
Pair with Kendall-Jackson Vintner’s Reserve Summation

Justin Wangler
Executive Chef, Jackson Family Wines

The refreshing flavors of apricot, pink grapefruit and white pepper in
the Vintner’s Reserve Summation pairs wonderfully these tomato and
radish crostini.

For the crostini:
Kosher salt
16 mixed-color cherry tomatoes
4 radishes
1 preserved lemon
6 Tbsp. Dijon verjus vinaigrette (recipe follows)
12 crackers or crostini
12 tsp. Délice de la Vallée cheese (or a good quality chèvre)
4 mint leaves
Sea salt

Cut each of the cherry tomatoes in half.

Shave the radishes paper thin on a mandoline, if available.  Rinse with
cold water.

Clean the preserved lemon so only the rind remains and julienne into
thin strips.

To assemble:
Toss the cherry tomatoes with the radishes and 6 tablespoons of the
vinaigrette.  Spread each crostini with 1 teaspoon of the cheese and top
with a small pile of the tomato mix.  Tear the mint leaves into small
pieces and garnish each crostini with 2 pieces of preserved lemon and
the mint.  Sprinkle with sea salt and enjoy!

For the Dijon verjus vinaigrette:
2 Tbsp. Dijon mustard
1 tsp. prepared horseradish
¼ cup Chardonnay verjus
¼ cup champagne vinegar
¼ cup lemon juice
2 Tbsp. shallots, minced
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
1 Tbsp. fresh mint, chopped
1/3 cup rice oil
Kosher salt

In a bowl, combine all ingredients except oil.  While whisking, slowly
drizzle in the oil until emulsified.  Salt to taste.