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Mesclun Salad

Serves 4

Salads can be composed with so many different elements. The greens can be a challenge to pair with wine on their own because of strong, chlorophyll elements that exist in the leaves. When you take that green base and then pile on all kinds of vegetables, fruit, nuts and vinegar dressing, it becomes even more difficult to find the right pairing. In this segment, Aldo and I compare two different white wines against a very complicated but tasty salad. Print Recipe

10 ounces mesclun greens,
   washed and dried
- mixed fresh herbs (tarragon,
   chervil, chives, basil and
   mint)
¼ cup sliced almonds, lightly
   toasted
3 tablespoons balsamic vinegar
9 tablespoons extra virgin olive
   oil

Any variety of the following vegetables:

- haricot vert, ends trimmed
   and blanched
- asparagus, 1 ½ inch tips,
   blanched
- cucumber, cut in half
   horizontally and thinly sliced
- red and yellow bell peppers,
   cored, seeded, and sliced
- grape tomatoes, halved
- celery stalks, thinly sliced
- radish, thinly sliced
- baby yellow carrot, trimmed
   and cut in 1/6s
- fine sea salt and freshly
   ground white pepper to taste

Mesclun Salad

Place the greens, herbs and almonds in a large mixing bowl and season with salt and pepper; drizzle in the 2 tablespoons balsamic vinegar and 6 tablespoons olive oil and lightly toss to coat.

Divide the greens onto 6 plates and add the vegetables to the mixing bowl and season with salt and pepper. Drizzle the remaining balsamic vinegar and olive oil over the vegetables and toss to coat.

Garnish the salad with the market vegetables and serve immediately.

Wine Pairings: Veranda Sauvignon Blanc ’08, Chile & Riesling Grauschiefer Schmittages