Tried and True

I love talking about Pinot Blanc and all the foods that make a great match for it, but my most favorite thing with RSV’s Pinot Blanc is this salad. I’ve verbalized this recipe a million times but never wrote it down. Most people don’t think of salad as a wine dish but here is proof that a salad can go with wine. It just has to be the right wine and the right salad.

The toasted nuts, salty, tangy, blue cheese and apple are perfectly matched to the nutty, apple notes in the wine. I made this version with delicious, buttery, avocado oil that adds another layer of deliciousness. Bite after crunchy bite, this combo puts a smile on my face.

I hope it puts one on your face too.

Until the Next Wine….

EAT: Endive Salad with Crisp Apples, Blue Cheese, Hazelnuts and a Simple Vinaigrette