Stuffed Saltimbocca Burger in a Cabernet Reduction with Grilled Zucchini Ribbons Salad - Sutter Home Family Vineyards
Ingredients3 medium zucchinis 2 Tablespoons of Balsamic Vinegar 2 Tablespoon of Grey Poupon Dijon Mustard 8 Tablespoons of Extra Virgin Olive Oil 2 Tablespoons of Kosher...
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Ingredients
- 3 medium zucchinis
- 2 Tablespoons of Balsamic Vinegar
- 2 Tablespoons of Grey Poupon Dijon Mustard
- 8 Tablespoons of Extra Virgin Olive Oil
- 2 Tablespoons of Kosher Salt
- 3 Tablespoons of freshly ground pepper
- 6 cups of loosely packed baby arugula
- 1 cup of pitted kalamata olives, chopped
- 1 pkg. Domestic Feta Cheese, crumbled
- 7 paper-thin slices of aged Italian proscuttio
- 3 cloves of garlic, crushed
- 1 ¼ cup of Sutter Home Cabernet
- 2 lb. of premium ground chuck (20% lean)
- 2 small bunches of sage (approximately 15-20 leaves), shredded
- 6 slices of mild provolone cheese
- 6 Ciabatta rolls, sliced in half lengthwise
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