How to Turn Leftover Wine Into a Delicious Dressing

Stone fruit is my favorite type of fruit, and I'm especially in love with plums. They go especially well with the full-fruit flavor of Pinot noir. I use Oregon-made Stoller Family Estate Pinot Noir, which I helped make during harvest a couple years ago. This salad also uses whole, fresh parsley leaves like salad greens. The bright green color pops with the wine-soaked plums. The simple Pinot and honey dressing brings it all together for a delicious and show-stopping salad, either for the table or a summer picnic. Enjoy the rest of the wine while you make it—that's what I do!

SERVING SIZE: 6-8 PREP TIME: 15 mins TOTAL TIME: 15 mins

Ingredients

• ¼ cup golden raisins

• ⅓ cup Stoller pinot noir

• 5-6 ripe plums (depending on size), sliced into ¼" thick wedges

• 1 cup whole, fresh Italian parsley leaves, washed and dried

• 3 Tablespoons olive oil + more to finish

• 3 Tablespoons honey

• ½ teaspoon coarsely cracked black pepper

• ½ teaspoon Maldon salt

Directions

1. Place the raisins in a small bowl and pour the pinot noir over top. Let soak for a couple hours. Remove the raisins with a slotted spoon and reserve the remaining wine for the dressing. **If you don't have time, just add the raisins to the plums and parsley and make the dressing separately.

2. Place the plums and the parsley in a large mixing bowl.

3. In a small mixing bowl, whisk together the reserved wine, olive oil, honey and pepper. Pour over the plums and parsley and gently fold together with a rubber scraper or large spoon. Transfer to a serving platter with tongs or large spoon.

4. Drizzle with a little more olive oil, if desired. Evenly sprinkle the Maldon salt on top. Add more cracked black pepper to suit your taste.

5. Serve.

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