I’m thrilled to share the most recent recipe I’ve written in celebration of my brother Will Phelps new wine project, Hensel West!

His inaugural Sauvignon Blanc features vibrant aromas of white peach, river rock, Acacia flowers, brook water, honeydew melon, and finger limes that meld effortlessly into an energetic palate full of lively fruit and crushed stones.

This salad is a delightful combination of Fall produce & fresh flavors that enhance the captivating nuances of the wine.

I hope you’ll enjoy preparing this recipe together with family and friends!

INGREDIENTS

For the Salad:

• 1 ¼ pound shrimp, deveined & rinsed

• 1 head fennel

• 1 heads butter lettuce

• 1 bunch radishes

• 2 apples, such as Honeycrisp

• 1 wedge Mimolette gouda (Prairie Sunset or Aged Beemster Gouda are a good substitute if you can’t find Mimolette)

For the Shrimp Marinade:

• Zest of 1 Meyer Lemon (use a fine microplane), plus 1 teaspoon lemon juice

• 1 Tablespoon honey

• 6 springs thyme, leaves only

• 1/4 cup Avocado Oil

• 1 teaspoon salt

• 2 teaspoons ground coriander

• 2 teaspoons onion powder

• *Wooden skewers soaked for a few minutes in water so they don’t burn while grilling

For the Salad Dressing:

• 1 Shallot

• 1/4 cup Apple Cider Vinegar

• 2 Tablespoons honey

• 1 Tablespoon salt

• Zest and juice from 1 Meyer Lemon (use a fine microplane to zest)

• 1/2 cup extra virgin olive oil

• 1/2 cup Avocado Oil

INSTRUCTIONS

Start by marinating the shrimp:

• Combine all ingredients in a bowl - whisk to combine

• Pour the mixture over the shrimp and allow to marinate for 30-45 minutes at room temperature, or for up to 2 hours in the refrigerator

Next, make the salad dressing:

• Mince your shallot, add it to a mason jar

• Cover the shallot with the Apple Cider Vinegar, and add the honey, salt & zest and juice of the Meyer Lemon

• Allow the shallot to macerate in the vinegar for at least ten minutes

• Next add the EVOO and Avocado Oil and shake well to combine

• Season with additional salt if needed

• Store any unused dressing in the refrigerator for up to three weeks

To prepare the salad:

• Pull the leaves from the butter lettuce head, and tear into smaller leaves

• If your fennel came with any leafy fronds, pull some of them off to use as a garnish

• Use a mandolin or knife to thinly slice the fennel, apple and radishes

  • Tip: Add the prepared fennel, apple & radishes to a bowl of ice water with a bit of lemon squeezed in - this will keep them crisp and prevent them from browning

  • Spin them dry in a salad spinner prior to plating

  • You can also do this the day prior, and allow the shaved vegetables to crisp up in a covered container in the refrigerator overnight

• Use a vegetable peeler to ‘peel’ several thin slivers of Mimolette cheese from the wedge. You can also use a knife; however, I find that a vegetable peeler prepares beautifully thin slivers – almost resembling carrot ribbons. Set aside in a small bowl

• Next, skewer the marinated shrimp and grill or sear to your liking

• Plate your salad: gently toss together the butter lettuce, fennel, apple and radishes

• Drizzle with good pour of salad dressing (shake the mason jar vigorously prior to dressing) and a pinch of salt, gently toss to coat

• Plate the salad alongside the skewered shrimp

• Garnish with a small handful of Mimolette and fennel fronds

 Enjoy with a chilled glass of 2024 Hensel West Sauvignon Blanc!