This light and delicious recipe is courtesy of the summer issue of TASTE Magazine. They pair it with our Sauvignon Blanc. Salads can be challenging to pair, however the crispness of this classic white wine makes an ideal accompaniment with the berry vinaigrette.
Yield: 6 to 8 servings
8 fresh raspberries 2 shallots, peeled and minced ¼ cup raspberry vinegar 2 tbsp honey ½ cup extra virgin olive oil sea salt and freshly ground black pepper 1 lb summer squash (yellow, zucchini ) 3 cups baby spinach, loosely packed 3 cups baby arugula, loosely packed ½ cup chives, chopped 2 tbsp capers, rinsed well ¼ cup Parmesan Reggiano, finely grated, plus curls
In a small mixing bowl mash raspberries until almost a puree. Whisk in shallots, raspberry vinegar, honey and olive oil. Season to taste. Slice squash into fine julienne strips. Place in a large mixing bowl and add half the vinaigrette. Toss well. Add remaining ingredients and add just enough vinaigrette to lightly coat leaves. Season to taste.
Serve in chilled serving plates and garnish with Parmesan curls.
