From: Chef Goose Sorenson, Solera, Denver. Yield: 4 servings. 2 tsp. butter 1 cup shelled green pistachios to taste, salt 1/4 cup sweet Riesling wine 2 Tbsp. champagne vinegar 1 Tbsp. lemon juice 1 shallot, chopped 2 Tbsp. finely chopped fresh tarragon leaves 1 Tbsp. finely chopped fresh chervil 1/2 cup olive oil to taste, pepper 1 lb. organic mixed greens, cleaned and sorted 12 cherry tomatoes, halved 4-6 oz. Wisconsin Pepato cheese Melt butter in small sautè pan. Toss in pistachios. ...
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