Young Carrot Salad with Shaved Sheep’s Milk Cheese
Sweetness from carrots, raisins and wine contrast with the sharpness of the sheeps milk cheese.
- ½ cup raisins
- 1 cup sweet wine such as Moscato
- ½ lb. carrots, juiced, or 1 cup carrot juice plus 1 lb. young carrots, peeled and thinly sliced
- ¼ cup maple syrup
- Juice of 1 lemon
- ½ tsp. toasted cumin seed, ground
- ¼ tsp. ground cinnamon
- ¼ cup extra virgin olive oil
- Salt and freshly ground white pepper to taste
- ¼ lb. everona or similar aged sheep’s milk cheese, shaved
- Baby cilantro leaves, optional
- Plump raisins by heating 1 cup sweet wine to boiling, adding raisins and removing from heat. Let stand at room temperature until raisins are soft and plump. Drain off wine, and discard.
- Heat carrot juice, maple syrup, lemon juice, cumin and cinnamon in saucepan over medium-low heat, and reduce by one-half. Remove from heat, and whisk in olive oil. Season with salt and pepper. Refrigerate until cool.
- Place carrots and raisins in large serving bowl, and toss with carrot juice mixture. Divide salad equally between four plates, and garnish with cheese and cilantro.
One way to ensure a successful food and wine pairing is to cook the dish with the wine you intend to drink. This recipe calls for Moscato, the Italian name for Muscat, a wine that can be vinified still, sparkling or fortified, and ranges in color from pale gold to deep brown. This dish would pair nicely with a sparkling Italian version such as Ceretto Moscato d’Asti I Vignaioli di Santo Stefano.