INGREDIENTS:

Serves 4

Dressing:

¼ cup extra virgin olive oil

Zest and juice from one lemon

Juice from one orange

1 ½ tablespoons honey

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground fennel seed

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground coriander

¼ teaspoon ground allspice

¼ teaspoon cayenne pepper

Salad:

1-pound carrots, peeled and coarsely grated

1 red bell pepper, diced into ½ inch by ½ inch

⅓ cup golden raisins

½ cup sliced almonds, toasted

½ cup chopped fresh mint

¼  cup chopped cilantro

1 (15-ounce) can chickpeas, rinsed and drained

2 tablespoons finely minced shallots

1 garlic clove, minced

Fish:

4 six-ounce ahi steaks

Salt and cracked black pepper

METHOD:

In a large bowl, whisk together all ingredients for the dressing.

Add the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes.

Season Ahi with salt and cracked black pepper. Lightly oil a hot grill and quickly sear on all sides. Remove to a cool plate, brush with olive oil and refrigerate until ready to serve.

Remove tossed salad from refrigerator and taste and adjust seasoning if necessary. Garnish with mint and cilantro leaves. Slice Ahi into thick pieces and lay on top of salad.  Enjoy this fun pairing with a glass of our Calistoga Cabernet and experience the lingering finish it gives to the wine.

Courtesy of Mark Caldwell, Executive Chef Davis Estates