If it's too hot during the summer for drinking red wine, you might have to get creative if you're craving some Collier Falls Zinfandel. Here's an interesting recipe for a summer salad that uses Zinfandel to make the vinaigrette.
1 cup sweetened dried cranberries
1/2 cup cranberry juice
3/4 cup apple juice
1/2 cup Collier Falls Zinfandel
3 tablespoons minced shallots
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon walnut oil
10 cups of your favorite salad greens
3 cups cubed apple (about 2 apples)
1 cup thinly sliced red or sweet onion (about 1 medium onion)
1/3 cup coarsely chopped walnuts, toasted
1 cup halved cherry tomatoes
Combine cranberries and apple juice in a medium saucepan and bring to a boil. Remove from heat and let stand for 10 minutes. Drain cranberries and discard apple juice. Set cranberries aside.
Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk.
Combine cranberries, greens, apple, and onion in a large bowl. Drizzle dressing over salad and toss gently to coat. Sprinkle with toasted walnuts.
Top it with your favorite feta or blue cheese and enjoy!