Dungeness Crab Salad
with Roasted Beets
and Blood Orange Vinaigrette

Serves 4 3 medium-sized beets 3 tablespoons white wine vinegar Salt, to taste Freshly ground black pepper, to taste 4 blood oranges 1 tablespoon grated ginger 1 tablespoon honey 1 cup Wente Vineyards Oro Fino extra virgin olive oil 8 ounces Dungeness crab meat 1 cup mâche 1 bunch chives, chopped Preheat the oven to 325º. Place the beets in an ovenproof baking dish. Toss them with the vinegar and season with a pinch of salt and pepper. Add a splash of water, cover and roast in the oven until tender, about 45 minutes. Remove from the oven and let cool. While the beets are cooling, prepare the vinaigrette. Juice two of the oranges. In a mixing bowl, add the juice, ginger, honey and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking to combine the ingredients. Set aside. Peel the cooled beets and slice into medium-sized wedges. Place in a serving bowl and gently toss with 3 tablespoons of the vinaigrette. Remove the rind from the remaining 2 oranges and cut out the segments. In a mixing bowl, toss the segments, crab and mâche with about half of the remaining vinaigrette. Arrange this mixture on top of the beets in the serving bowl. Garnish with a sprinkle of the chopped chives. Enjoy with a glass of Wente Vineyards Sauvignon Blanc!!! Jerry Regester, Executive Chef The Restaurant at Wente Vineyards Download this recipe (PDF)

SUGGESTED WINE WENTE VINEYARDS ESTATE GROWN SAUVIGNON BLANC This wine has grapefruit aromas that carry over into the crisp citrus flavors that are specific to this Sauvignon Blanc style. This wine is perfect for sipping as an apertif, and is a wonderful accompaniment to a wide variety of foods and celebrations. More about this wine