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Try this delicious Summer Salad and Rosé pairing for a refreshing light lunch!

We have a fun family routine on Saturdays. We wake up early, head to our local farmers market, prepare a brunch at home, and then go to this cute French bakery for a wine tasting. The wine tasting is $15, you get to try about a dozen different wines, and they also sample different cheeses, breads, and sometimes a meat or accoutrement like a jam, infused oil, or pickled vegetable. Through this wine tasting experience, I have developed a more refined palate. I feel like I can get a better sense of those notes that the wine aficionados always mention when they analyze the flavor components in a wine – “A little oaky with a hint of blackberry, perhaps?” From there, I can begin to make different pairings of appetizers, entrées, and desserts with the perfect wine. Today, I’m sharing a bright appetizer salad with a light, sweet Barefoot Rosé for this Summer Salad and rosé pairing.

This recipe makes two servings of salad.

 

Ingredients for the Summer Salad:

• 5 ounce package of baby kale
• 1 ruby red grapefruit
• 1 avocado
• 1/4 cup pistachio kernels
• 1/4 cup goat cheese

 

Ingredients for the Citrus Dressing:

• Juice of one lime
• Juice of one lemon
• 1/4 c olive oil
• Salt & pepper to taste

 

Directions for the Summer Salad:

I often mention with my recipes, balance is key. This recipe is so simple, yet it combines the perfect balance of richness from the avocado, crunchy from the pistachio, tartness from the grapefruit, and creaminess from the goat cheese. Because the Barefoot Rosé is light, I chose to make a light vinaigrette to complement it.

To make this salad, I begin by prepping my ingredients. Slice avocado down the middle, remove the seed, and remove each half from the skin. This recipe makes two salads, so slice each half to use one half per salad. To prepare the grapefruit, remove a section from the bottom and the top using a paring knife Place the bottom on a flat surface, and guide your paring knife down the sides to remove all of the skin and the pith {white part surrounding the flesh}. Cut the segments between the membranes. If you want to get fancy, these segments are called supremes.

To make the vinaigrette, combine the lemon juice and lime juice. Whisk in the olive oil, and season with salt and pepper. Now you are ready to build your salad. Begin with a bag of baby kale. If baby kale is not available, you could always substitute arugula or baby spinach. Watercress is a fun option as well. Add the grapefruit segments and avocado slices. Top with shelled pistachios and crumbled goat cheese. Drizzle lightly with the citrus vinaigrette and serve.

Remember to pour yourself a glass of Barefoot Rosé to serve alongside your salad. This is a great midday meal or early dinner on a lazy Saturday or Sunday after a busy week. Rosé is best served chilled, so be sure you place it in your refrigerator in advance to get it down to a nice refreshing temperature before pouring yourself a crisp glass to enjoy!

Rosés have an extremely broad range of wine styles from sweet to dry, so there is a perfect rosé for everyone! With Rosé Your Way™, your personal rosé expert is just a Facebook message away. With so many rosés available, they are here to help you find one that matches your preferred flavors. Just send a message for assistance!

What’s your favorite recipe to pair with rosé?

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