By chef Scott McGlinchey and Amanda Meyer
From our 2001 Wollersheim Winery Open House

4 boneless skinless chicken breasts (6-8 oz. each)
4 oz. Wollersheim Prairie Blush wine
1 teaspoon cayenne pepper
2 teaspoon chili powder
1 tablespoon sweet basil
1 tablespoon oregano
1 tablespoon salt
4 large hands full of salad greens
6 oz. toasted pine nuts
4 oz. craisins
1 red onion diced
4 oz. package radish sprouts
1 1/2 cups diced Roth Käse Rofumo

The Vinaigrette
6 oz. cranberries
1 1/2 cups sugar
2 teaspoons dry mustard
1 tablespoons salt
1 cup cider vinegar
2 large cloves garlic, chopped
3 cups salad oil

1. Mix the cayenne, chili, basil, oregano, salt and wine together and marinate the chicken breasts.
This can be done up to 24 hours ahead of time for best results.
2. To make Vinaigrette grind or chop in food processor the cranberries. In large bowl add the
dry ingredients and garlic and mix. Add the vinegar, then the oil. Refrigerate and reserve.
3. Grill or pan sear the chicken breast. Keep warm. In large salad bowl toss the greens, craisins,
toasted pine nuts, red onions and Rofumo. Add approximately 8 oz. of cranberry vinaigrette and toss.
Garnish with the radish sprouts and sliced warm chicken breast. Enjoy with a glass of Wollersheim Prairie Blush.