The menu at Chef Lydia Shire’s new restaurant, Blue Sky on York Beach, flush with the fruits of the sea: lobster,

lobster, and more lobster. For a taste of Shire’s takes on the Maine classic, see our Maine Feast feature, “My Blue Heaven.” However, since spring has finally sprung after a long, cold winter, we thought it appropriate to share a

recipe for one of Chef Shire’s lovely salads, Merriam Vintners Salad with Robiola Cheese. Enjoy!

Chef Shire (left) and staff.

Merriam Vintners Salad with Robiola Cheese

This salad is named after the producer of the cabernet that Chef Shire uses to make the vinaigrette for the salad. The genesis of the original recipe comes from James Beard’s Delights & Prejudices, written in the 1960s.

For salad:

1 head of red oak leaf lettuce

endive

arugula

upland cress or watercress

For vinaigrette:

2 cups Merriam Cabernet

1 bay leaf

1 clove garlic

½ tsp chopped garlic

3 shallots, finely diced

¼ cup red wine vinegar

1 tsp fresh lemon zest

¼ cup extra virgin olive oil

¼ cup canola oil salt and pepper

Combine red wine, bay leaf, and garlic clove in a medium saucepan. Cook over low heat until the wine has reduced to one fourth of its original volume. Remove bay leaf and garlic, then pour wine reduction into a small bowl and set aside to cool.

Combine mustard, chopped garlic, shallots, vinegar, lemon zest, parsley, and the cooled wine reduction in a stainless bowl. Gradually whisk in canola oil and extra virgin olive oil. Season with salt and pepper.

For Robiola Goat Cheese Cake:

4 ounces cream cheese

4 ounces rob Iola or tallegio cheese

1 lb goat cheese

4 eggs

2 tbsp sugar

8 ounces sour cream

1 leek, thinly sliced and sautéed in 2 tbsp whole butter

3-4 sprigs of thyme

Combine all ingredients in food processor until smooth. Pour into lightly buttered and flour dusted 9-inch cheesecake pan. Set pan in a water bath. Place in a 325-degree oven and bake until just firm, about 55 minutes. Cool on a wire rack for 1 hour. Flip onto a plate and then invert again onto another plate so that the right side is facing upwards. With a slicing knife, cut small wedges of the cheesecake. Place a few leek rings onto each slice. Sprinkle with a few leaves of thyme and a bit of sea salt.

To serve:

Gently tear the leaves of red oak, cut the endive on a large bias and sliver red onion. Add lettuces to a large bowl including arugula, cress or lettuces of your choice. Season lightly with salt and pepper then drizzle the vinaigrette onto the salad. Separate onto plates or into bowls. Meanwhile, pop the cheese slices onto a sheet pan (if you have parchment paper, line the sheet pan for easy removal of the delicate slices) Place into a fairly hot oven (425-degrees) or under a broiler to just barely brown edges. With a spatula, remove the pieces of cheesecake onto the individual salads.

 All Photos by Benedetta Spinelli