Recipes Salads Shaved Celery and Fennel Salad with Pickled Grapes Be the first to rate & review! The earthiness and sweetness from the grapes and their pickling liquid round out the brightness in the celery salad. The dressing immediately pools over the goat cheese, making for a perfectly sweet, salty, and tangy bite. By Alecia Moore Alecia Moore Alecia Moore (aka recording artist and songwriter Pink) is a winemaker and co-owner of the Two Wolves Estate Vineyard in Santa Ynez Valley in Santa Barbara County. She is a hands-on wine grower who is passionate about organic farming. When she is not touring, picking and hand-sorting grapes, or making wine, Alecia takes cooking classes on vacation.Experience: Alecia Moore's love affair with wine began in her twenties when she experienced her first taste of Châteauneuf-du-Pape. She has dedicated almost a decade of her life to her passion project: wine growing and organic farming. As she toured the world, Alecia quietly took winemaking courses through the Wine and Spirit Education Trust (WSET) and at the University of California at Davis. In 2013, she and her husband Cary Hart bought an organic vineyard in Santa Ynez Valley and set about building a winery on the 250-acre property. Alecia spent five years toiling in the vineyards alongside her crew before releasing her first set of wines under the label Two Wolves. When Alecia is not touring, working in the vineyard, or collaborating on holiday feasts with her chef Robbie Grantham-Wise, she takes cooking classes for vacation.Education: Alecia took winemaking courses at the University of California at Davis and with the Wine and Spirit Education Trust (WSET). Food & Wine's Editorial Guidelines and Robbie Grantham-Wise Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Active Time: 40 mins Total Time: 4 hrs 40 mins Yield: 4 Ingredients 2 cups seeded wine grapes or sweet table grapes 1 cup muscat vinegar (such as Delouis Fils) or sherry vinegar 1/4 cup granulated sugar 3 1/2 teaspoons kosher salt, divided 2 bunches celery hearts 2 fennel bulbs, fronds reserved 1/2 cup extra-virgin olive oil 2 tablespoons lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons), divided 1 teaspoon honey 1/2 teaspoon coarsely ground black pepper 1 (8-ounce) goat cheese log, softened 1/2 cup loosely packed peppery greens (such as mizuna or dandelion greens) 1/2 cup loosely packed fresh shiso leaves or basil leaves, roughly torn (optional) Directions Place grapes in a small heatproof bowl. Stir together muscat vinegar, sugar, and 2 teaspoons salt in a small saucepan. Bring to a boil over high, and cook, whisking often, until sugar dissolves, 2 to 3 minutes. Pour vinegar mixture over grapes. Refrigerate, uncovered, until pickled, about 4 hours. Drain, reserving 2 tablespoons grape pickling liquid. Fill a large bowl with ice water. Remove celery leaves from stalks; reserve leaves for garnish. Peel stalks, and cut in half crosswise. Using a mandoline, slice stalks lengthwise into thin strips; place strips in bowl of ice water. Cut fennel bulb in half lengthwise; remove and discard core. Cut bulb into wedges, and thinly slice on mandoline. Place in ice bath with celery. Whisk together olive oil, lemon juice, honey, pepper, reserved grape pickling liquid, and remaining 11/2 teaspoons kosher salt in a medium bowl. Set dressing aside. Drain celery and fennel; transfer to a plate lined with paper towels. Pat completely dry. Gently toss together celery, fennel, and dressing. To serve, spread goat cheese evenly across a serving platter or divide among 8 salad plates, and sprinkle evenly with lemon zest. Top evenly with celery-fennel salad, pickled grapes, peppery greens, celery leaves, fennel fronds, and, if using, shiso leaves. Serve immediately. Make Ahead Grapes can be pickled up to 3 days ahead of time. Notes Wine grapes are available from melissas.com and can be substituted with Champagne grapes, muscadines, or any sweet table grape. Look for fresh shiso in the refrigerated section of Asian grocery stores. Rate it Print