King Estate Winery celebrated 21 years of Oregon winemaking in 2012. It is located southwest of Eugene, Oregon and produces Pinot Noir, Pinot Gris and limited amounts of Chardonnay. Founded in 1991 by the King family,it produces premium Oregon wines using organic & sustainable farming methods, careful fruit selection, professional winemaking practices and brilliant blending.The beautiful estate of 1,033 acres is certified organic and includes 470 acres of organic vineyards, as well as 30 acres of fruits, vegetables, and flowers. The winemaking process is certified organic.
The Restaurant and Wine Bar at King Estate features wine tasting & winery tours as well as fine dining. The menu incorporates estate and locally grown organic ingredients that thoughtfully complement King Estate wines. Today’s recipe comes from the 2012 Wine Bloggers Conference winemaker dinner in grand ballroom of the DoubleTree Hotel in the Lloyd district of Portland, Oregon. The dinner gave press members just a peek at what this magnificent winery is capable of.
Executive Chef MichaelLandsberg shares, “Heirloom tomatoes from Creative Growers and estate made duck breast prosciutto set this salad apart from the regular garden salad. We recommend using ripe heirloom tomatoes and corn from your local farmers market or from your own backyard!” Until you can visit this remarkable winery enjoy this fresh yummy salad.
Enjoy this course-one recipe and look forward to the rest of the menu in subsequent recipe postings.
Salad of fennel with heirloom tomato, grilled corn, and duck breast prosciutto
Compliments of Executive Chef Michael Landsberg
•1 heirloom tomato, 4 slices in rounds
•3 oz duck prosciutto
•¼ C fennel, shaved with Japanese mandoline
•½ c watercress, mache or arugula greens
•1 C corn kernels, grilling optional
•¼ C fennel, confit in oil, diced
•1 T corn vinaigrette
•basil, Italian parsley, thyme
•salt and pepper
•4 oz corn kernels, puree in blender
•2 T lime juice
•¼ C + 2 T olive oil
•1 T blood orange oil
•salt and black pepper to taste
Blend all vinaigrette ingredients. Pass through strainer to remove solids.
Make a salad with corn, confit of fennel, herbs, 1 T corn vinaigrette, salt and pepper to taste.
In a bowl, mix the fennel shavings, greens and duck prosciutto and dress with olive oil.
To plate, drizzle oil and sherry vinegar to the plates. Plate the sliced tomato and add more oil and sherry vinegar, add salt and pepper to taste. Top with salad then prosciutto, finish with corn vinaigrette.