Green is everywhere you turn these days from the vineyard to your table. What a better way to celebrate than with a fresh green salad? Accompanied by a crisp Riesling this cries “Spring” from the tabletops.

Ingredients
Salad
1 heaping cup of mixes spring greens such as watercress, arugula, frisée, mâche, pea shoots or baby bibb lettuce, washed and dried
1 cup of coarsely chopped herbs such as mint, tarragon, chives, and parsley
½ cup of sweet peas, blanched
¼ cup of moscatel vinaigrette

Vinagrette
½ shallot, finely minced
2 tbs moscatel vinegar
6 tbs lemon olive oil
Kosher salt to taste

Directions

1. Blanch the peas by immersing them in salted boiling water until tender, then removing immediately to an ice bath. Drain, and set aside.
2. Assemble the vinaigrette: place vinegar, shallot, and salt in a bowl. Whisking continuously, add the lemon olive oil until emulsified.
3. In a large bowl combine greens, herbs, and peas, and toss gently with vinaigrette.

What better way to celebrate two of the Northwest’s culinary bounties than with a pairing of steamed clams and Oregon Chardonnay! The delicate, slightly briny flavors of the clams balance out nicely with the clean citrus and tropical fruit of Chardonnay. Don’t forget the crusty bread for soaking up the wonderful flavors in the broth!

Ingredients
3 lb. clams in shell
1 ½ cups of white wine
2 chopped onions
¼ teaspoon thyme
1-2 sprigs chopped parsley
½ tablespoons fresh lemon juice
½ cups melted butter

Directions
1. Place clams in a large stock pot. Add remaining ingredients except lemon
juice and melted butter (save some of the chopped parsley for garnish). Cover
and steam just until the shells open, about 5 minutes. Place steamed clams into
a serving bowl.
2. Strain broth and reheat. Season to taste and pour into bowl with clams.
3. Mix lemon juice with melted butter. Lemon butter can be served in small
bowls for dipping or mixed in with broth. Garnish with remainder of chopped
parsley.
4. Use the crusty bread to soak up the extra broth!