Sweetness from carrots, raisins and wine contrast with the sharpness of the sheeps milk cheese.
- 1/2 cup raisins
- 1 cup sweet wine such as Moscato
- 1/2 lb. carrots, juiced, or 1 cup carrot juice plus 1 lb. young carrots, peeled and thinly sliced
- 1/4 cup maple syrup
- 1/2 tsp. toasted cumin seed, ground
- 1/4 tsp. ground cinnamon
- 1/4 cup extra virgin olive oil
- 1/4 lb. everona or similar aged sheep's milk cheese, shaved
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.
- Calories: 490
- Carbohydrate Content: 49 g
- Cholesterol Content: 20 mg
- Fat Content: 23 g
- Fiber Content: 3 g
- Protein Content: 8 g
- Saturated Fat Content: 8 g
- Sodium Content: 230 mg
- Sugar Content: 38 g