Peaches In Prosciutto Over Lemony Ricotta And Herb Salad
The Local Palate Magazine …Food Culture Of The South
I made this fabulous salad for dinner this evening. The recipe is in one of my favorite food magazines…find the recipe using this link:
Of course, as usual, I did not have all of the exact ingredients that the recipe called for so I substituted Marcona almonds for the hazelnuts and honey for the maple syrup. I drizzled a bit of honey over the completed dish also…and the mint is fresh pineapple mint from my herb garden.
To pair this lovely peach and prosciutto salad I turn to my “go to” wine and food pairing book What To Drink With What You Eat by Andrew Dornenburg and Karen Page and they suggest a rosé champagne…may I suggest Laurent-Perrier Cuvée Rosé Brut NV
Notes from The Champagne Guide 2014-2015:
Laurent-Perrier macarates its rosé for 12-72 hours, depending on fruit ripeness, until the color is fixed and the aroma resembles freshly picked raspberries. So crucial is timing, legend has it that the first Chef de Cave, Edouard Leclerc, slept by the tank to stop it just in time! This wine has achieved that elusive ideal of volume and finesse, the world’s best-selling rosé champagne epitomizes the ultra-restraint of rosé’s finest expressions. All the more remarkable for the challenging saignée method.
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