Total Time: 15 mins | Serves 4
Polly Lappetito
4 cups fresh arugula, washed and dried
2 peaches or nectarines, sliced
¼ cup of pine nuts
1/2 cup shaved parmesan cheese, fresh is best
1/4 cup red onion, sliced thinly length-wise
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste
Step 1
In a small pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
Step 2
In a large salad bowl, combine the fresh arugula, sliced peaches or nectarines, shaved parmesan cheese, and red onion.
Step 3
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper. Adjust the dressing to taste. Drizzle the dressing over the salad, add the cooled pine nuts, and toss gently to coat all the ingredients. Serve immediately.
A lean and balanced white wine with beautiful aromas of tangerine blossom, lemongrass, coriander, and ocean mist. Flavors of Meyer lemon, white grapefruit and white nectarine with river rock minerality on the long finish.
Rancho Coda Vineyard, Russian River Valley, Sonoma
750 ML | 13.2% ABV
Crisp and refreshing white wine highlighting kaffir lime, jasmine, and ocean spray. Enjoy beachside or as an accompaniment for shellfish, salads, and hard to pair dishes like asparagus and artichokes.
Las Brisas Vineyard, Caneros
750 ML | 12.3% ABV
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