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Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad      with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens      and Avacado Melon-Tomato Salad Chicory and Fennel Salad 1 large head of chicory, torn into small, bite-sized pieces 1 large fennel bulb, cut into strips 1 small can, anchovy fillets, finely chopped 2 teaspoons, capers 2 hard-boiled eggs, sliced 2 cloves garlic, peeled and crushed 1/2 cup, olive oil 1 tablespoon, white wine vinegar 1 tablespoon, mayonnaise 1 teaspoon, freshly ground black pepper 1/2 teaspoon, salt Sprinkle the bottom of a salad bowl with salt, and rub thoroughly with crushed garlic cloves. Add oil, mayonnaise, vinegar, and pepper. Stir with wooden spoon until blended. Remove garlic cloves. Add remaining ingredients and toss lightly. Serves 6 as salad course. Enjoy with our 2005 Sauvignon Blanc.

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