The Recipe:
1 shallot, minced
½ cup Greek yogurt
2 tablespoons rice vinegar (available at Asian markets. I use Marukan orange label.)
2 tablespoons fresh dill, picked and chopped
Salt
Fresh ground black pepper
Combine all ingredients in a mixing bowl and mix thoroughly. Adjust seasoning with salt and pepper and serve immediately or chill in advance.
The Pairing: Vina Eguia Blanco
This wine has a vibrant and round mouthfeel with a pleasant finish. So perfect for this time of year and goes lovely with this cucumber salad. You'll find notes of pear, apple and citrus. Grab your glass and pour!
Cheers!
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