Warm Winter Provençal Salad

Warm Winter Provençal Salad with Herb Infused Olive Oil

This recipe is inspired by my recent trip with Vins De Provence. When you drink a Vins de Provence rosé there is often the signature taste and scent of the "garrigue" which is a beautiful medley of wild herbs including rosemary, thyme and lavender.

Of course, each rosé that I sampled used different quantities of grenache grapes and had its own characteristics but, this delicate blend from @maisonmirabeau is classic. Every wine-maker that I met cared deeply about their "terroir" and many talked about sustainability and caring for the nature around their vineyards. @leoube particularly embodies this and was another of my favourite wines from the Côtes de Provence appellation.

This salad's sweet and bitter notes work perfectly with a glass of rosé but the dish also represents all of the incredible organic ingredients that can be found in this region. The infused olive oil is a subtle nod to the iconic "garrigue" collection of flavours.

Ingredients:

Serves 4

2 cooked beetroot
1 radicchio, leaves torn
1 small butternut squash, peeled, deseeded and cut into 1cm pieces
100g cavolo nero, leaves torn off stems
180g rainbow chard, leaves and stems separated
200g goat's cheese
x2 handfuls walnuts

For the dressing:
200g extra virgin olive oil
handful rosemary
handful thyme
1 chunky garlic clove, halved
3 tbsp white wine vinegar
1.5 tsp honey
zest of half a lemon and 1-2 tbsp juice
salt and pepper

Making Your Winter Salad

Add the olive oil, rosemary, thyme and garlic to a small saucepan and set to a low heat. Let it infuse for 10 mins and then take off heat.

Preheat the oven to 190 C degrees and prep two baking trays. Add the chard and cavolo Nero (keeping the chard stalks in one place) into one and the chopped squash into the other. Drizzle over 3 tablespoons of the infused olive oil on top of the veg. Season with salt and pepper and roast green leaves for 5-6 mins, the stalks for 12 mins and 30 mins for the squash.

In a bowl add 9 tbsp infused olive oil, the vinegar, honey, lemon's zest and juice, a good pinch of salt and pepper. Mix together and check the seasoning.

Plate up and drizzle over your dressing!