1 carton red grape tomatoes
1 carton orange grape tomatoes
1/2 cup feta
1/2 cup pine nuts (optional)
1 cup quinoa (optional)
Dressing (recipe below)
Dressing
1/2 cup chopped shallots
6 tablespoons seasoned rice vinegar (available at Asian markets. I use Marukan orange label.)
1 1/2 teaspoons Dijon mustard (grainy)
1 1/2 tablespoons olive oil
Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
6 tablespoons seasoned rice vinegar (available at Asian markets. I use Marukan orange label.)
1 1/2 teaspoons Dijon mustard (grainy)
1 1/2 tablespoons olive oil
Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
*This is a take off of my friend Kate's Crack Dressing. So good!
Pairings:
2017 Vinho Verde from producer Vila Nova
Pairings:
Light pale yellow, this refreshing white wine has a nose and palate that shows fresh fruit, such as peach, with hints of orange blossom. There is a streak of minerality that makes for a bracing wine, with a well-balanced acidity and a freshness that carries through to the crisp, clean finish. Lovely for a spring or summer day!
2016 Gruner Veltliner from Count Karolyi in Hungary
I love trying wines from regions that aren't quite as popular yet. This is perfect for spring/summer sipping!
I love trying wines from regions that aren't quite as popular yet. This is perfect for spring/summer sipping!
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