The festive salad (with the addition of persimmon slices and pomegranate seeds) I prepared for our Thanksgiving menu this year was dressed in a vinaigrette dressing . But not just any vinaigrette dressing.
Our son and daughter-in-law from San Francisco came in a few days before Thanksgiving .
Aside from being able to avoid “nightmare traffic”, it allowed them a day or so to enjoy San Luis and the surrounding area which they have come to love.
Spending an afternoon wine tasting at one of the many local vineyards is one of their favorite things to do here. They have even become members of several local wine clubs.
In fact they supplied us with delicious wine for the holiday from several of their favorite vineyards.
This time they took advantage of the great weather and drove to explore Templeton, a nearby town they had yet to visit.
There they discovered Olea Farm, an olive farm owned and operated by Yves and Chloride Julien. In 2002, Yves and Chloride recognized that the conditions so conducive to olive production found in Europe also existed right here on the central coast!
So they planted their olive trees and began their farm, bringing European quality olive oil to California! You can read more about the farm here.
And I was the fortunate recipient of those two beautiful bottles in the above photo, a gift from my son and daughter-in-law on their return home after a fantastic, relaxing, olive oil tasting, and informative day at the farm. Lucky me!
Now for my dressing…
Pear Champagne Vinaigrette with Lemon Olive Oil
3 tablespoons Champagne Pear Vinegar
1 teaspoon minced fresh garlic (or more if you really love garlic)
1 generous teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper (to taste, but don’t skimp on the salt)
½ cup (plus 1 tablespoon to taste), Lemon Blush Olive Oil
Whisk together the vinegar, minced garlic, mustard,1 teaspoon salt and ½ teaspoon black pepper in a small bowl.
Once blended, add the olive oil slowly until the vinaigrette is thoroughly emulsified.
Add ample dressing to moisten the salad greens. Sprinkle additional salt and pepper to taste.
Toss, and serve immediately.
Cover and refrigerate any remaining dressing. Bring to room temperature before using.
If making vinaigrette in advance, whisk well to blend again, making sure the oil and vinegar have not separated, before dressing the salad greens.