How are you surviving these “dog days” of summer?  It’s been a hot one and cooler days and nights are over a month away.  Summer salads are still the order of the evening and what better wines to pair with our Fig Salad than our Rosé of Pinot noir. In a pinch, I’ve swapped out figs for peaches and replaced the minted yogurt with an aged balsamic vinegar to finish.  There are no rules or proportions to the ingredients, use what you love best and enjoy. – Donna Morris, Proprietor

6-8 figs, sliced into quarters
Minted Yogurt
toasted walnuts
1 cup greek style yogurt
feta cheese handful of fresh mint leaves, chopped course
baby arugula sea salt and fresh ground pepper
extra virgin olive oil


Spoon yogurt onto plate, place crushed walnuts on yogurt, arrange figs on top of walnuts, then arugula. Sprinkle with pieces of feta, drizzle with olive oil, finish with a pinch of salt and a few grinds of pepper. Pour yourself a glass of Winderlea Rosé and enjoy!

Original recipe shared with us by Chef Paul Bachand of Recipe a Neighborhood Kitchen (Newberg, OR).