The Perfect Salad to Serve With Chardonnay

Try this recipe, which serves 4, with any Chardonnay exhibiting apple and/or pear flavors.



* 1 head Treviso radicchio

* 2 heads Belgian endive

* 1/4-lb. baby arugula

* 1 d’Anjou pear

* 3 tablespoons fresh lemon juice

* 12 tablespoons extra virgin olive oil

* Sea salt and fresh ground black pepper


1. Cut the radicchio and endive close to the root end, being careful to keep them as a whole leaf. Place the leaves, tips out like a flower, on chilled salad plates, alternating between the two.

2. Mix lemon juice and olive oil in a squeeze bottle and shake vigorously to obtain a temporary emulsification. Sprinkle a small pinch of salt and half as much pepper over the leaves, then lightly drizzle the dressing. Mix to coat the leaves.

3. Dress the arugula in a separate bowl and place in the center of the salad plates. Slice the pear in half, core it, then slice it into 1/8-inch wedges, and place in a bowl. Sprinkle a small pinch of salt and half as much pepper over the pear, then a light drizzle of dressing, and toss to coat.

4. Position the wedges into each of the radicchio and endive leaf arrangements to complete the arrangement on each plate.

Posted in Food and Wine Pairings/Recipes
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