Spring Onion and Wild Arugula Chimichurri
This recipe celebrates our estate’s bounty and creates a lighter, delicious bridge for our red wines as we come out of the colder weather. During this season, we often find ourselves with an abundance of early onions and the end of our hearty winter greens. We use spring onions and wild arugula to create a rustic version of chimichurri that is delicate yet bold and can transition almost any food to pair beautifully with our Cabernet Sauvignon. Use this as a sauce for grilled meats, roasted fish, and even grilled vegetables.