Last month I started a series pairing easy summer dishes with three different wines at a local winery. When my girlfriends and I did a wine tasting at Peace Water Winery in Carmel, Indiana, my friend Monica and I teamed up to put together a great spread. In the first post you saw the rosé wine paired with delicious watermelon feta bites. This time for the sauvignon blanc white wine Monica picked, I paired it with an arugula salad topped with raspberries, goat cheese and a balsamic dressing.
Sauvignon Blanc 101
White wines are always a great choice for a light summer drink. Chardonnay and pinot grigio are popular choices, but I was so happy when Monica picked a sauvignon blanc to help us expand our palate. It is known for being dry (meaning not too sweet) and bright in flavor. Monica told me why this wine is befitting for this time of year: “Sauv blancs are usually very citrusy. Peace Water’s has a specific lemon curd tone to it that’s really delicious!” I also love that Peace Water named their sauvignon blanc Bliss. It brings to mind the sensation you will feel when drinking it.
“Sauv blancs are usually very citrusy. Peace Water’s has a specific lemon curd tone to it that’s really delicious! Sauv blancs are the perfect wine to have all summer long to refresh your pallet on hot summer days!”
When thinking of a pairing for this wine, raspberries came to mind. Berries compliment lemon flavors very well. Adding the pungent, but creamy, goat cheese to the salad completes the trio of zesty lemon curd notes from the wine and sweet raspberries as a topping.
While Sara, Monica and I chatted we sipped our sauv blanc and savored the light summer salad. The girls hardly believed how easy the salad is to make. Gently toss peppery, fresh arugula leaves with raspberries, goat cheese crumbles and my favorite 1-minute balsamic vinaigrette. If you’re bringing the salad to a picnic, just bring the dressing in a mason jar on the side and drizzle immediately before serving.
- 1 pint raspberries
- 5 ounces goat cheese
- 1 bag arugula
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- Prepare balsamic vinaigrette dressing first. Add olive oil, balsamic vinegar, salt and pepper to a jar and shake to mix.
- Add arugula, goat cheese and raspberries to a bowl. Dress with about ¼ cup balsamic dressing until coated. Adjust if more is needed. Save leftover dressing for another salad!
- Serve immediately.
I loved spending the afternoon at Peace Water with Monica and Sara! The winery allows you to bring in your own food, so packing up the watermelon feta bites I made to pair with rosé and this arugula salad for the white wine were easy and light summer dishes. The girls and I had one last course after those two and I can’t wait to until you it. I’ll save the details for the next post, but to give you a hint it includes red wine and pizza!
Love food. Love self. Love life.
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