Grilled Watermelon Salad with Rosé Vinaigrette EntréeVegetarian “Some of us enjoy visiting Colorado for the skiing, the hiking, rafting or mountain biking. Then there are those of us who enjoy golf at altitude. The ball carries just a bit farther and it’s a nice boost to the ego. A beautiful spot for golf is Heritage Eagle Bend Golf Club in Aurora, which also has a wonderful restaurant where one can enjoy both describing the best shot of your round and an awesome meal. Chef Giovanni Lanzante shared this recipe with us. Enjoy!” – Stewart Vandenberg, Western Regional Sales Manager and Grape Grower *This recipe was created by Giovanni Lanzante, Executive Chef at Heritage Eagle Bend Golf Club Ingredients for Rosé Vinaigrette: 1 shallot 1 Tbsp. dijon mustard 2 Tbsp. honey 1 cup red wine vinegar 1/3 cup AVV dry Rosé of Sangiovese 1 tsp. fresh tarragon 2-1/3 cup extra virgin olive oil 1 pinch of salt 1 pinch of pepper Ingredients for Salad: 12 oz. Spring Mix 4—1 oz. watermelon slices 1 ½ oz. goat cheese crumbles 4 Tbsp. sliced almonds, toasted Method of Preparation for Rosé Vinaigrette: In a blender, place shallot, mustard, honey, vinegar, wine and tarragon, process on low speed for 20 seconds. Continue to let blender run as you slowly pour the oil into the mixture. Once all oil has been added, add salt and pepper. Cover and refrigerate. Method of Preparation for Salad: On a hot outdoor grill, take the watermelon slices and grill on each side for about 2 minutes to achieve some color and nice charred grill marks. Remove from grill and dice into large chunks. In a mixing bowl, combine spring mix and vinaigrette, mix well. Plate and top with goat cheese, almonds, and the grilled diced watermelon. Serve with a bottle of 2015 Dry Rosé of Sangiovese.