. . Serves 4
INGREDIENTS 5 cups greens such as watercress 1/3 cut rice vinegar 1 TBSP finely chopped Walla Walla sweet onion ¼ cup finely chopped Fuji apple 4 TSP soy sauce 3 TBSP olive oil 1 ripe avocado 1 TSP sugar
In small bowl mix together vinegar, olive oil, onion, apple, sugar and soy sauce. Trim greens keeping thin stems and leaves only. Toss greens with enough dressing to lightly coat greens. Quarter, pit and peel avocado then cut crosswise into 1/4-inch thick slices. Toss with greens. Serve on a chilled salad plate.
Wine Pairings: This is a pretty straight forward recipe that's quick, healthy and tasty. There's some nice tanginess from the soy and rice vinegar, which is offset by the creamy texture of a nice ripe avocado. You want a white wine, and probably one with some acidity that cuts through the avocado without tasting weird with the tanginess. The apple helps bring it all together with a white like a French white like a Pouilly-Fuisse or Chablis. Those are likely to be grown in limestone soils in climates that provide more acidity. I recently had the Louis Jadot 2008 Pouilly-Fuisse and thought it was decent for the price:
Jadot is pretty widely available. If you want to try something that's domestic, check out what they're doing in Washington's Horse Heaven Hills appellation. Great stuff starting to come out of there at very reasonable prices. One of my favorite places to visit is Walla Walla because the drive from Portland, Oregon to Walla Walla is incredible. Woodward Canyon is one of the first wines I started collecting back in the day. Their 2008 effort is awesome (like all their other wines).