Spring Onion and Wild Arugula Chimichurri
This recipe celebrates our estate’s bounty and creates a lighter, delicious bridge for our red wines as we come out of the colder weather. During this season, we often find ourselves with an abundance of early onions and the end of our hearty winter greens. We use spring onions and wild arugula to create a rustic version of chimichurri that is delicate yet bold and can transition almost any food to pair beautifully with our Cabernet Sauvignon. Use this as a sauce for grilled meats, roasted fish, and even grilled vegetables.
- ¼ cup diced spring onion, white and green
- ¼ cup golden balsamic vinegar (red wine vinegar can be substituted)
- 1 teaspoon granulated sugar
- ½ Tablespoon kosher salt
- ½ cup neutral olive oil
- 1 Tablespoon Trefethen extra virgin olive oil
- 2 cup rough chopped arugula (last minute, just before plating)
- Salt and black pepper to taste
Procedure
- 1Place the onion, vinegar, sugar, and salt into a mixing bowl and mix well. Let sit at room temperature for at least one hour but up to overnight. You will be “pickling” the onions, so the longer you go, the more pickled they become. Once your onions are ready and you are ready to plate, add arugula and both oils to the onions. Mix well and adjust seasoning as desired.
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