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Menage Trois Rose Wine Paired With Summer Salad

Ingredients
  Italian bread 200 Gram, cubed
  Butter 3 Tablespoon
  Garlic 1 Tablespoon, cooked
  Salt and pepper To Taste
  Parmesan cheese 1⁄4 Cup (4 tbs), crumbled
  Vine tomatoes 1 Medium, quartered
  Red onion 1 Medium, slice
  Basil 2 Tablespoon, chiffonade
  Arugula 1 Cup (16 tbs)
For the vinaigrette:
  Grainy dijon mustard 1 Teaspoon
  Honey 1 Teaspoon
  White balsamic vinegar 1 Tablespoon
  Olive oil 3 Tablespoon
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.

MAKING
2. In a skillet, melt butter and cooked garlic and add the the bread cubes and toss until completely coated.
3. Place the bread cubes on a tray lined with parchment paper. Season with salt, pepper and 4 tablespoons Parmesan cheese.
4. Pop into the oven for 8-10 minutes.
5. In a bowl, mix together the grainy mustard, honey, white balsamic vinegar and olive oil to make the vinaigrette. Season with salt and pepper.
6. In a bowl, add arugula, the seasoned Italian bread cubes, remaining Parmesan cheese, cracked pepper, tomatoes, onions, fresh basil and 4 tablespoons of the vinaigrette and toss well.

SERVING
7. Plate and serve with a good Rose wine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Grilling
Dish: 
Salad
Interest: 
Summer
Ingredient: 
Vegetable
Drink: 
Wine
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
2

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