Summer Salad and Rosé
Summer Salad and Rosé
Refreshing summer salads are amazingly easy to throw together on a warm summer evening, and pairing them with Iron Hub Rosé will elevate your meal to the next level.
Ingredients
Salad Ingredients
- Arugula greens
- Gorgonzola crumbled cheese
- 2 ripe nectarines. A nectarine is ripe when slightly firm has no bruising and is springy to the touch. You should be able to push the skin and feel it spring back slightly.
Balsamic Vinaigrette Dressing Ingredients
- 1/4 cup balsamic vinegar
- 1 garlic clove finely minced or grated
- 2 tsp Dijon mustard
- Pinch of sea salt
- Pinch of black pepper
- 1/2 cup extra-virgin olive oil
Instructions
Dressing Directions
- Whisk together vinegar, garlic, mustard, salt, and pepper in a medium-sized bowl. Continue to whisk and slowly add olive oil until the dressing is completely emulsified and creamy.
Salad Preparation
- On a dinner plate, place a serving of arugula greens, 1 to 2 handfuls.
- Sprinkle gorgonzola cheese crumbles over greens.
- Cut nectarine in half, length-wise, using a chef’s knife. You will cut the nectarine in half, cutting directly through the pit. Once the nectarine is cut in half, using a paring knife, carefully cut around the pit and gently remove the pit with a small spoon without damaging the nectarine half. Slice the nectarine into sections; you should get 6 to 8 slices, depending on the size of the nectarine. Arrange the slices around the outside of the salad.
- Drizzle balsamic vinaigrette over salad.
- Open your bottle of Iron Hub Rosé, and enjoy!
Notes
Note from Chef
- Most balsamic vinaigrette dressing recipes require adding honey or maple syrup. I omitted the extra sweetness as I did not want the sweetness of the dressing to overpower the Rosé. Though the Rosé is not sweet, I wanted the natural sweetness of the nectarines to complement the Rosé and provide a natural savory balance. The hint of Dijon mustard paired with the Gorgonzola makes the Rosé pop and is a great flavor.