Recipes

Pairs Well With

• Chardonnay

Serves 4

Ingredients

1 pound rainbow carrots, peeled and julienned

1 cup green grapes, halved

¼ cup extra-virgin olive oil

2 tablespoons white balsamic vinegar

1 tablespoon honey

1 shallot minced

2 teaspoons Dijon mustard

2 teaspoons ground coriander

½ teaspoon salt

¼ teaspoon black pepper

¾ cup toasted hazelnuts, chopped

½ cup Italian parsley leaves

½ cup fresh mint leaves

¼ cup ricotta salata cheese, thinly sliced

Preparation

In a large bowl, combine the carrots and grapes.

In a small bowl, whisk together olive oil, vinegar, honey, shallot, mustard, coriander, salt, and pepper.

Pour three-quarters of the dressing over carrot mixture and toss to coat.

Arrange the carrot mixture on a platter. Top with hazelnuts, parsley, mint, and ricotta salata. Spoon the remaining dressing over everything and serve.