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. Sautè nuts on low to medium heat until nuts are slightly brown. Dry nuts on paper towel; sprinkle with a pinch of salt.

In blender, combine wine, vinegar, lemon juice, shallot, garlic and herbs. Blend on high for 1 minutes. Slowly add olive oil until dressing becomes emulsified. Add salt and pepper to taste. Let stand at least 1 hour.

Toss greens in small amount of the vinaigrette. Slowly add more until greens are coated. Add pistachios; salt and pepper to taste. Place salad on cold plates. Sprinkle cut sides of tomatoes with salt andpepper; place on plate around greens. With potato peeler or thin cheese knife, shave Pepato cheese over the top of each salad.

Photo Credit: Wisconsin Milk Marketing Board