I ran across this recipe in Pintxos, which my brother B gave me for Christmas, and it required all these things we have (pine nuts, basil from the garden) and want to be sure to use (manchego from Costco, green apples from our tree). Clearly, this was a sign!
I made 3/4 recipe for three of us. R pointed out that this would be better as an appetizer, with chicken (pork too, says D) as a main dish, and I think that’s true. The salad has cubed tart green apples, avocado, and manchego, plus toasted pine nuts, and a chiffonade of basil, in a lemon and olive oil vinaigrette. It was truly fascinating – we enjoyed it a lot.
Pintxos recommends a Chalone Pinot Blanc with this recipe, but I did not see that at the Bowl, and probably couldn’t have afforded it if I found it. There was a sign saying this one was “absolutely fabulous”, so I bought it, and it was remarkably good with the food: Pomelo 2010 Sauvignon Blanc, from Mason Cellars in Oakville.
D went out to the backyards and picked a bunch of black raspberries, and we had the last of the “mace cake” from the Tassajara Bread Book. Fantastic!