Pairs with: Santa Barbara County Chardonnay, 2012
This recipe appears in Pascale Beale’s Salade: Recipes from the Market Table. Find her books online or at the Summerland Winery tasting room.
- 1 tablespoon basil Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon fig balsamic vinegar
- 6 apples (different varieties if possible) – peeled and finely sliced
- 2 tablespoons pistachios – chopped
- ½ bunch chives – finely chopped
- 2 tablespoons basil leaves
- 8 slices olive bread
- Basil olive oil
- Fig preserve
- Manchego cheese – thinly sliced
Combine the mustard, olive oil, and vinegar in a medium-sized salad bowl and whisk to form a thick emulsion. Place apple slices, pistachios, chives and basil on top. When you are ready to serve the salad, toss all ingredients together. For the crostini, toast the bread and then drizzle with a little basil olive oil. Spread fig preserve on the toast and top off with sliced Manchego cheese. Serve both the salad and crostini with a glass of Summerland’s Santa Barbara County Chardonnay and enjoy! The bright minerality and creamy finish of our Chardonnay beautifully ties together the flavors of tart apple, sweet fig preserve, and savory cheese.
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