Simple Greens

with Apple, Hazelnut & Buttermilk Dressing

Serves 4


Serve with
Novelty Hill Stillwater Creek Vineyard Viognier

Novelty Hill’s Stillwater Creek Vineyard Viognier has a wonderful creaminess that pairs well with the dressing and the natural bright fruit flavors of the wine re complemented by the fresh apples.


  • 1 package your favorite salad greens, washed and torn
  • 1-2 handfuls arugula or radicchio, washed and torn (optional)
  • 1 large Honey Crisp apple
  • 1 small bulb fennel bulb, cored, stems and fronds removed
  • ½ cup hazelnuts
  • 1½ Tb olive oil
  • salt to taste
  • 1 preserved lemon
  • 2 Tb coriander seeds
  • 1 tsp fennel seeds
  • ½ cup white wine
  • 1 cup buttermilk
  • ½ cup crème fraiche
  • 1 Tb dill
  • 1 Tb chives
  • Black pepper to taste

Method of Preparation

  1. Toast hazelnuts in 350° oven with olive oil and salt until golden brown.
  2. Slice apple into desired shape.
  3. Use mandolin or knife to shave fennel thinly.
  4. Toss lettuce with apple, fennel, hazelnuts and dressing.
  5. Season with salt and pepper to taste.
  6. To make the dressing: Cut preserved lemon in ¼’ slices and skin the outside rind off of it.
  7. Dice rind and reserve.
  8. Take the insides of the lemon and place in a pot with shallots, coriander, fennel and white wine.
  9. Bring to a simmer and reduce by one-third.
  10. Puree in a blender and pass through strainer.
  11. Cool, then mix with buttermilk, crème fraiche, dill and chives and reserved lemon rind.
  12. Season with cracked black pepper.
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