CRU Sauvignon Blanc goes so well with so many things, but today we decided to pair it with a CRU Sauvignon Blanc Spice Kale and Brussels sprout salad! If you want to add a little protien, we included a simple Chicken Recipe below. We hope you enjoy!

This pairing goes so well with our CRU Sauvignon Blanc, the roasted Brussels sprouts really bring out the creme brûlée and stone fruit quality of the wine. The leeks were much more mild and complimentary to the sauvignon blanc than the green onion. When we developed this recipe, we preferred the wine at room temperature. Let’s get cooking!

Ingredients:

3 Handfuls of Fresh Kale, chopped

2 Cups of chopped Brussels Sprouts

2 Leeks, dice the white ends

1/4 cup of Cabernet Sauvignon Spice Roasted Cashews (check out the recipe for there HERE.)

Dressing:

4 Tablespoons of CRU Olive Oil

2 Tablespoons of Red Wine Vinegar

2 Tablespoons of Dijon Mustard

2 Tablespoons of CRU Sauvignon Blanc Seasoning

1/2 teaspoon of Garlic Salt / Or salt to taste

Preheat the oven to 350.

First, chop the kale and place in a salad bowl.

Then we are going to prep our Brusstle sprouts. Slice them up and coat them with CRU Olive Oil and evenly spread on a cookie sheet. Sprinkle with CRU Sauvignon Blanc Spice and place them in the oven for 12-15 minutes turning them every 5 minutes until golden brown. **Something cool: did you know that Brussels sprouts were named after the fact that they were cultivated in Belgium in the 16th century.**

In a bowl, add the vinegar and mix in the dijon and seasonings. Once these are all blended together you can slowly whisk in the olive oil. (Trick to making salad dressing ~ Add all the ingredients to a Mason jar and shake!)

Once the Brussels sprouts have had a chance to cool, add it to the bowl of kale.

Then add your leeks.

Toss in the dressing so everything is evenly coated.

Serve in a plate or bowl and then drizzle the chopped cashews on top and enjoy! This recipe goes well with fresh fish, roasted chicken or just by itself! It takes less than 20 minutes to make and is mouthwatering good!

If you want to add some protein to this dish, add chicken!

In a baking dish, add your wash and dried chicken. Rub with CRU Olive Oil and coat with CRU Sauvignon Blanc Spice.

Bake for 55 minutes on 375.

Then cut your favorite pieces of the chicken and serve on top or on the side of your Sauvignon Blanc Kale + Brussels sprout Salad! Enjoy!