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Seasonal Fruit Gratin & Sherry Sabayon

Pairs with SLH Chardonnay and Hahn Chardonnay

Makes 4-6 Servings

INGREDIENTS

  • 4 salmon fillets 
  • 1 avocado, sliced into wedges
  • 3-4 hard boiled eggs, peeled
  • 1/2 pound green beans, cleaned and blanched
  • 1/2 pound roasted fingerling potatoes
  • 1 cup cherry tomatoes
  • 4-5 cups greens
  • Olive oil

BLACK OLIVE VINAIGRETTE INGREDIENTS

  • 1/4 cup pitted, chopped Nicoise or Kalamata olives
  • 1/4 cup white balsamic vinegar
  • 1 small garlic clove
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1/2 cup extra virgin olive oil

BLACK OLIVE VINAIGRETTE DIRECTIONS

In a small bowl mix together olives, balsamic vinegar, garlic, mustard, honey and lemon juice. Whisk in olive oil. Taste and adjust seasoning if necessary. You can also make this in the blender by blending all ingredients together except the olive oil. Once blended, slowly add the olive oil. Set aside.

SALAD DIRECTIONS

Toss potatoes with olive oil and place on a sheet pan in the oven at 400 degrees until nicely roasted, about 25-35 minutes. Hard boil eggs, cool in ice bath, then peel and cut into wedges. Blanch green beans. Prepare avocado. Toss warm roasted potatoes and green beans gently with a little dressing.

To cook salmon prepare grill or heavy skillet. Heat skillet with olive oil over medium-high heat. Salt and pepper each side of salmon. Once skillet is hot sear salmon well on each side about 3-5 minutes depending on how thick it is. If salmon is not cooked through, place in 400 degree oven for another 3-5 minutes until fully cooked.

To serve salad you can make one large platter or single servings. Arrange all ingredients over greens and drizzle with dressing. Sprinkle with salt and freshly ground pepper and serve.

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