Food-Wine Pairing Recipes

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Category 301
Summer Salad

1/4 sm. onion, chopped
3 tbsp. cider vinegar
2 tsp. spicy brown mustard
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 c. vegetable oil
1/2 lb. bacon, crumbled
2 bunches romaine lettuce, torn into bite size pieces
1 can hearts of palm, quartered
1 can water-packed artichoke hearts, quartered
4 oz. blue cheese, crumbled
1 red bell pepper sliced

Puree onion with vinegar in blender. Transfer to medium bowl. Using electric mixer, blend mustard, sugar, salt and pepper.

Gradually add oil in thin, steady stream and continue beating until thick. Mix lettuce, hearts of palm, artichokes, blue cheese and bacon in serving bowl. Toss with dressing to taste. Serve.

8 servings.

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