9 oz. Succulent blackberries, fresh cracked peppercorn and premium California zinfandel come together in a symphony of rich flavor. Toss with a medley of spring greens, toasted pecans and crumbled goat cheese, top with quail, duck or chicken. Drizzle over sauteed spinach. Excellent accompaniment to game meats. Use as a dip with grilled artichokes.

Ingredients: Blackberry Puree, Cane Sugar, Premium Balsamic Vinegar, Extra Virgin Olive Oil, California Zinfandel, Dijon Mustard (Distilled Vinegar, #1 Grade Mustard Seed, Salt, White Wine, Citric Acid), Fresh Shallots, Fresh Cracked Peppercorn, Sea Salt, Premium Spices.

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SPINACH, GOAT CHEESE & MANDARIN SALAD

Ingredients:
6 oz goat cheese log
6 tablespoons finely chopped pecans
1 tablespoon olive oil
7 cups baby spinach leaves, washed and dried
1/3 cup Earth & Vine Provisions Blackberry Peppercorn Zinfandel Vinaigrette
11 oz can of mandarin slices or fresh segmented mandarins if available

Preparation:
Cut goat cheese log into 8 medallions, coat medallions with chopped pecans, gently pressing in nuts.

In a non-stick skillet heat olive oil over medium heat and toast goat cheese medallions on each side, about one minute per side to toast but not melting goat cheese. Place medallions on paper towels and let cool slightly.

Toss spinach with Blackberry Peppercorn Zinfandel Vinaigrette, plate 4 salads and top with mandarin wedges and 2 goat cheese medallions and serve.

Prep note: Waxed dental floss is the best way to slice goat cheese rounds for a smooth cut.