Green Salad with Almonds, Charred Onion and Pomegranates

Posted by in Shared Member Recipes

Leafy greens alone can be a challenge with wine, especially with a red, but chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyard and Winery in Sonoma, California, pulls it off by adding rich textures, savory flavors, and a verjus dressing (juice from unripe wine grapes), which has a softer acidity than vinegar. Serve the salad with a Cabernet Sauvignon with elements of ripe red fruit–plums, cassis, and cherry–a touch of tobacco, and balanced oak in the background.