Recipes, Techniques, Inspiring Ideas

Spring Greens with McEvoy Pinot Noir Vinegar and Plum Jam vinaigrette, Shaved Fennel, and Blood Oranges

Spring Greens with Pinot Noir

This colorful salad is not only scrumptious but easy to prepare. A spring greens with Pinot Noir and freshly grown vegetables is the perfect way to welcome warm weather evenings.

Vinaigrette Recipe

Serves 4.

This dressing is a favorite made with everything from a bitter or spicy endive and watercress to arugula and radicchio.The vinaigrette is quick to prepare and will become a household essential.

1 small shallot, minced
1 tablespoon McEvoy Ranch Pinot Noir Vinegar
1 teaspoon white miso
1 teaspoon McEvoy Ranch Plum Jam
¼ teaspoon sea salt
¼ teaspoon Aleppo pepper
6 tablespoons McEvoy Ranch Extra Virgin Olive Oil


Place shallots, vinegar and salt in a small bowl – let stand a few minutes.
Then whisk in miso and plum jam until well combined.
Follow by slowly whisking into olive oil, continue until emulsified.
Taste and adjust flavors if necessary.


8 ounces of mixed salad greens of your choice
1 large or 2 small bulbs of fennel – sliced in half vertically, cored and sliced very thinly across the grain (Reserve some of the fennel fronds for garnish.)
2 large or 4 small blood oranges, separated


Toss your spring greens salad with vinaigrette. Garnish with fennel fronds.


Grab the McEvoy Ranch ingredients – vinegar, plum jam and EVOO and get cooking!

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