A Caprese salad is the epitome of easygoing, no-cook dining—or is it? f52partner CakebreadWines
small handful fresh thyme, basil and chives; washed and chives choppedequal parts extra virgin olive oil and Granny Smith Apple Balsamic Vinegar ; use white Balsamic and/or champagne vinegar if you can't/don't want to get the apple vinegaras much fresh goat cheese as you liketablespoon peeled and diced shallots
equal parts extra virgin olive oil and Granny Smith Apple Balsamic Vinegar ; use white Balsamic and/or champagne vinegar if you can't/don't want to get the apple vinegarHaving already made this salad a few times, I have a couple of tricks to really make it shine. Start by taking the goat cheese out of the fridge at least 30 minutes before you plan on serving, otherwise it'll be cold and over-crumbly and not as flavorful.
And if you really want to impress your guests, pair this salad with a summer-ready wine that complements its bright, refreshing flavors. In this case, that means a crisp Sauvignon Blanc. You'll want to look for a bottle with aromas of ripe fruit and citrus to bring out the smooth sweetness of the peaches and mild bite of the tomatoes. Pouring something with a hint of minerality also plays nicely with the zingy vinaigrette and herbs.
One last suggestion: Eat this salad outside, and especially if it's a warm day. I don't know why, but it just tastesWhich salad recipes will you be making all summer long? Share them with us in the comments below!—a family owned and operated Napa winery—to share our new favorite summer salad, plus the best bottle of wine to sip alongside it.
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