Aburi-style cocktail sauce, greens, jumbo prawns

Aburi Prawn Cocktail

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Southern France evokes images nothing short of iconic: film festivals, luxury yachts and vacation spots, lavender fields and brilliant landscapes, rows of cypress trees, van Gogh, Cézanne, Roman ruins, sunlit squares and cuisine driven by olive oil, garlic, vegetables and fresh herbs.

In a medium bowl or small jar combine lemon juice, red wine vinegar, Dijon mustard, honey and minced garlic. Whisk briefly to emulsify.

Slowly stream in the extra-virgin olive oil while whisking (or shake vigorously in a closed jar) until a smooth dressing forms.

Stir in chopped thyme, rosemary, parsley, sea salt and black pepper. Taste and adjust seasoning — add a touch more honey if too tart or a pinch more salt if flat. Set aside at room temperature for at least 10 minutes to let flavors meld.

If using new potatoes: place potatoes in a pot, cover with salted water, bring to a boil, then simmer 12–15 minutes until tender. Drain, cool slightly and halve. Toss warm potato halves with 1 tablespoon of the dressing to season and set aside.

Prepare tomatoes: cut into wedges and place in a large serving bowl. Add cucumber slices, roasted red pepper slices, thinly sliced red onion, kalamata olives and capers.

Add baby arugula (or mixed greens) and the dressed warm potato halves to the bowl with vegetables.

Pour about two-thirds of the prepared herb-garlic dressing over the salad ingredients and toss gently to combine without bruising the greens. Reserve the remaining dressing to drizzle at the table.

If using fish: season tuna steaks or salmon lightly with salt and pepper. Heat a skillet or grill over high heat with a little oil. Sear tuna 1–2 minutes per side for rare to medium-rare (longer for salmon) until cooked to desired doneness. Let rest 3 minutes then slice thinly across the grain. Alternatively grill fillets for 3–5 minutes per side until opaque and flake easily.

Arrange sliced seared tuna or grilled salmon, torn prosciutto (if using) and dollops or crumbles of goat cheese over the tossed salad. Gently fold protein into the salad so it sits attractively atop the vegetables.

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil and sprinkle with coarse sea salt.

Toast in the oven 6–8 minutes until golden and crisp, flipping once for even browning. Remove and let cool slightly.

To assemble: transfer the salad to a large shallow platter or individual plates. Drizzle remaining dressing over the top. Scatter torn basil leaves and toasted pine nuts or walnuts over the salad for texture and fragrance.

Serve crostini on the side so diners can top with salad, a bit of goat cheese and a flake of prosciutto or a slice of fish. Offer additional lemon wedges and extra olive oil at the table.

extra-virgin olive oil

fresh lemon juice

red wine vinegar

garlic cloves, minced

Dijon mustard

honey

fresh thyme leaves, finely chopped

fresh rosemary, finely chopped

fresh flat-leaf parsley, chopped

sea salt

freshly ground black pepper

ripe tomatoes, cut into 1/2-inch wedges (heirloom or plum)

small English cucumbers, halved lengthwise and sliced

roasted red bell peppers (jarred or home-roasted), sliced

red onion, thinly sliced

kalamata olives, pitted and halved

capers, drained

baby arugula or mixed salad greens

small new potatoes (or fingerlings), boiled and halved

seared tuna steak or grilled salmon (optional), sliced

soft goat cheese (chèvre) or crumbled feta

prosciutto slices, torn (optional)

baguette, thinly sliced on the bias

olive oil for brushing

fresh basil leaves, torn

toasted pine nuts or chopped walnuts

coarse sea salt (for crostini)

WINE GUILD 2026

stuffed quail with five spice butter sauce

Tastings begin at 7 pm and last one hour.

Holly Hill Wine Guild Tastings

parrotfish but with bok choy and black bean

We also offer an optional dinner buffet served at 6:15 pm.

Dinner buffet

Wine Guild Buffet Dinners

Sultry southern France

Make WINE GUILD 2026 Recipe in just 40m. Southern France evokes images nothing short of iconic: film festivals, luxury yachts and vacation spots, lavender fields and brilliant landscapes, rows of cypress trees, van Gogh, Cézanne, Roman ruins, sunlit squares and cuisine driven by olive oil, garlic, vegetables and fresh herbs.

Wine Guild 2026 Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like