Summer Salad and Iron Hub Chardonnay

Featured in our 2019 Friday Foodie Series

Ingredients

• 1 Bosc or Red D’Anjou Pear, ripe but firm
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 bag (5 ounces) baby lettuce
• Shaved Parmigianino Reggiano or Asiago or Pecorino cheese

Directions

Core and slice the pear into thin wedges.  In a large bowl, mix vinegar, olive oil, salt and pepper.  Add baby lettuce and sliced pear.  Serve shaved cheese on the side.

To make the salad a dinner salad, add some grilled or poached salmon, grilled chicken breast or sliced prosciutto.

Serve with Iron Hub Chardonnay.