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Highway 12 Winery's Tomato Orzo Salad

Highway 12 Winery's Tomato Orzo Salad

This is one dish you won't forget with its honey & dijon mustard vinaigrette.
Servings: 6–8

 Cook Time: 45 minutes

 Source: Recipe Courtesy of Chef Cristina, Highway 12 Winery's in-house Chef and Sommelier

INGREDIENTS

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon dijon mustard

1 teaspoon honey

1/2 cup olive oil

salt and pepper to taste

6 cups chicken broth

1 pound orzo (or riso)

1 jar sun-dried tomatoes, chopped

1 basket grape tomatoes any color, halved

1 7-ounce package goat cheese, cut into small bite-sized chunks

zest of 1 lemon

1 cup chopped fresh basil

1 cup chopped green onions (green and white parts)

1/2 cup pine nuts, toasted (can use tossed almond slivers as substitute)

DIRECTIONS

Whisk vinegar, lemon juice, Dijon mustard, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large, heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large, wide bowl, tossing frequently until cool.

Mix sundried-tomatoes, fresh tomatoes, goat cheese, lemon zest, basil, and green onions into orzo. Add vinaigrette; toss to coat--being mindful to not over mix goat cheese--it can become too creamy and sticky. Season with salt and pepper.

Add pine nuts; toss. Serve at room temperature.

 Chef's Notes:

Can be made 2 hours ahead. Let stand at room temperature.

Recipe Courtesy Of
Michael Sebastiani and Paul Giusto, Highway 12 winemaking team and stewards of the Highway 12 name.
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Highway 12 Vineyards & Winery

Located on the corner of Sonoma Plaza in the historic Mission Hardware building, Highway 12 Vineyards & Winery sits just one block south of the area’s first vineyard, planted in 1825 by padres of the Sonoma Mission.