Ingredients: 1 large head of escarole, washed and torn into bite-sized pieces 2 ripe but firm peaches 1/2 small red onion, thinly sliced 1 ripe but firm avocado, sliced 100g Saint Agur blue cheese, crumbled 1/2 cup toasted walnuts, roughly chopped 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar Salt and freshly ground black pepper to taste Food & Drink Instructions: Prepare the peaches for grilling on the BBQ or inside a panini press. Wash and dry the peaches. Cut each peach in half along the natural seam and twist to separate. Remove the pit gently with a spoon or your fingers. Cut each half into 3-4 wedges, depending on the size of the peach. Grill the peaches: If using a BBQ: Preheat to medium-high heat (about 400°F). Brush the grill grates with a high smoke-point oil such as canola oil. If using the panini press: Preheat and lightly brush or spray with oil. Place the peach wedges on the grill, flesh side down. Close the lid. Grill for 4-5 minutes on each side until softened and grill marks appear. Remove from the heat and let the peaches cool. Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently until fragrant, so they don’t burn. Remove the walnuts from heat and let them cool. Prepare the salad base: In a large bowl or on a designer plate, combine the torn escarole and thinly sliced red onion. Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, salt and pepper. Assemble the salad: Add the grilled peach wedges to the escarole and red onion mixture. Cut the avocado in half, remove the pit, and slice thinly. Add to the salad. Crumble the Saint Agur blue cheese over the salad. Sprinkle the toasted walnuts on top. Drizzle the dressing over the salad. Serve: Divide the salad among four plates and serve immediately. Wine Suggestion: This healthy salad is a symphony of flavours, each harmonizing and balancing the other. Should we focus on the acidity from the apple cider vinegar and find a wine with matching acidity? Or perhaps consider the bitter notes from the greens and walnuts? Choosing the right wine to pair with this fall salad may seem challenging at first. But here’s a simple rule to remember: always prioritize sweetness. It’s the taste sensation that can make or break a pairing. Grilling the peaches reduces their sweetness, so you don’t need a wine as sweet as Icewine. Instead, opt for an off-dry Riesling, off-dry Gewurztraminer or a rosé with a hint of sweetness. Select a wine with just enough sweetness to complement the delightful peachy flavours. Harvest Moon Escarole Salad with Grilled Peaches and Blue Cheese Serves 4 CSANews | FALL 2024 | 47
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