Wine Dinner Series: Spinach & Arugula with Prosciutto and Pomegranate Vinaigrette

Ever wanted to impress your guests with a tasty, gourmet wine dinner, but had no idea where to start? The new Burklee Hill Blog’s Wine Dinner Series will be your new best friend: providing simple, yet impressive courses with wine pairing suggestions that will be sure to take the intimidation out of an at home wine dinner.

Our very first recipe and pairing pays homage to two of my favorites: pomegranate and Prosciutto. These vastly different treats combine for a sweet and savory salad that pairs perfectly with Chardonnay, and would also be really tasty with a Chenin Blanc. I enjoyed my delightful dish with Bogle Vineyard’s Phantom Chardonnay and recommend this setting as a first course. This salad serves as the perfect balance between light and refreshing while packing a punch of flavor. I don’t know about you, but I really enjoy foods that play off of their contrasting flavors. Sweet and savory always gets me! Plus, pomegranates are packed with fiber, vitamin C and antioxidants.

Salad Recipe:

  • 2 cups arugula
  • 2 cups spinach
  • 1/2 cup pomegranate seeds
  • 1/4 cup slivered almonds
  • 2 medium slices of prosciutto, torn or chopped
  • 1/4 cup slivered or chopped Gouda
  • 1/2 cup harvest tomatoes, cut in half

Toss together and drizzle with dressing.

Pomegranate Vinaigrette Dressing Recipe:

  • 1 1/2 cups pomegranate juice
  • 1/4 red wine vinegar
  • 2 tablespoons honey or agave
  • 1/2 cup olive oil
  • pomegranate seeds for garnish

Blend in jar and shake. Refrigerate and let rest for 1 hour. Shake again before serving.

I am all about ease and this dressing gives you just that. No boiling or excessive stirring necessary. Just shake and rest.

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The Bogle Vineyards Phantom Chardonnay pairs exceptionally well with this salad. While a different pairing might bring out the oak and butter of a typical Chardonnay, this particular pairing really highlights the peppery notes of this wine. The nose still unfolds lovely hints of apple and the body still provides a supple, creamy mouthfeel that you expect in a typical Chardonnay. The arugula slight bitterness and pepper seem to be the trigger that bring out the hints of pepper in the  Chardonnay. And, the sweet pomegranate flavors balance of that complexity perfectly. Add in the Gouda and Prosciutto for the savory touch and you have a perfect first course for your at home wine dinner… or maybe just for your “stay at home” wine and dine evening!

Cheers – E

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