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Wood-Roasted Artichoke Salad
By: Wine Table
Posted: Mar. 01, 2013

This wood-roasted artichoke salad with toasted garlic-red wine vinaigrette and manchego cheese will be featured on the spring menu at Splendido, the restaurant at The Chateau, Beaver Creek. Chef-Owner David Walford recommends tossing the artichokes on a grill with a few oak chips thrown on the coals. Pair it with a Clos du Bois Chardonnay or Willamette Valley Riesling.


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