Joseph Phelps Vineyards

Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier

1. Place sliced onion into bowl and add red wine vinegar to cover; allow to sit while you are preparing the rest of the ingredients (at least 30 minutes).
2. Bring a large pot of water to boil.
3. When water is boiling, add broccoli pieces and blanch for 3 minutes in boiling water.
4. Drain broccoli and immediately rinse in cold water to stop further cooking.
5. Cook bacon pieces in heavy-bottomed skillet until crisp. Remove bacon with slotted spoon and drain on paper towels.
6. Add cashews to the skillet and cook over medium low heat, stirring continually to prevent scorching, until cashews are roasted and brown.
7. Remove cashews with slotted spoon, set aside and sprinkle with Aleppo pepper.
8. Drain onion slices, discarding vinegar.
9. Place broccoli, drained onion slices, currants and bacon in a large bowl. Pour dressing over salad and stir to combine well. (If it has been made a day ahead, you may want to whisk briefly.)
10. Add cashews and mix to distribute.
11. Serve at room temperature.

1. Combine the apple cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup.
2. Remove from heat.
3. Whisk in mustard, olive oil, salt, pepper and sour cream.