Prairie caprese salad with cheesiry pesto and saskatoon balsamic dressing

Cellar Hand Free Run White.
Cellar Hand Free Run White.

Recipe by Chef de cuisine Stephanie Dore, Culina Muttart
Muttart Conservatory, 9626 96A Street, 780-466-1181

Gull Valley Greenhouse
Central Alberta,

Cellarhand Wines
South Okanagan,

Wine Match: Cellarhand Free Run White


  • 100 ml Mighty Trio canola
  • handful (1 c) Gull Valley basil
  • 50 g grated Cheesiry pecorino
  • 1 clove garlic
  • Puree all ingredients. Season and reserve.
  • Saskatoon balsamic dressing
  • 1 lb saskatoons (mashed)
  • ¼ c balsamic vinegar

In a small saucepot, simmer balsamic and berries for about 1 hour. Strain and cool.

  • 2 lbs assorted Gull Valley tomatoes, sliced or cut in half (we used cherry and grape tomatoes)
  • Sylvan Star medium Gouda for grating
  • sea salt and fresh-cracked black pepper

To serve: Arrange sliced tomatoes on 4 plates. Drizzle each plate with the pesto and berry balsamic dressing. Grate Gouda over and season to taste.

Serves 4.