A Taste of HALL | Mixed Chicory & Herb Salad with Creamy Chardonnay Dressing

Vegetarian, Gluten Free, Soy Free, Nut Free

Serves 8


List of Ingredients

For the Vinaigrette:

1 750ml bottle WALT “Dutton Ranch” Russian River Chardonnay

2 Tbsp. champagne vinegar

2 Tbsp. shallot, minced

1 ½ tsp. Dijon mustard

1 Tbsp. maple syrup

½ tsp. sea salt, plus more to taste

¼ tsp. freshly ground black pepper, plus more to taste

¼ cup plus 2 Tbsp. grapeseed oil

2 Tbsp. sour cream


8 cups mixed chicories (such as endive, radicchio, Belgian endive, red endive, curly endive and/or sugar loaf chicory)

1 cup mixed herbs (such as dill, parsley, cilantro, mint, chives, chervil and/or fennel)

Sea salt and freshly ground black pepper to taste



  1. In a medium sauce pan, reduce the wine to about 3 Tbsp.  Cool completely.
  2. In a small bowl, mix together the vinegar and shallot, and let rest for 10-15 minutes.  Then, whisk in the reduced wine, mustard, maple syrup, salt and pepper.  Next, slowly add the oil, whisking until emulsified.  Whisk in the sour cream until well incorporated.
  3. To Serve:  In a large mixing bowl, toss the chicories and herbs with desired amount of vinaigrette and season with salt and pepper to taste. 


Recipe courtesy of Corrie Beezley, Chef and Wine Educator for HALL Wines.


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