Grilled Zuc­chini & Buf­falo Moz­zarella Salad


Food & Drink - - SPECIAL OCASSION -

In case you hadn’t no­ticed, dry, so­phis­ti­cated rosé VQA wines are be­com­ing in­creas­ingly pop­u­lar—year-round! Henry of Pel­ham’s ver­sion is made from a blend of six dif­fer­ent red va­ri­eties that com­bine to cre­ate both a fra­grant aroma and the taste of Morello cher­ries and ripe red ap­ple. That fruiti­ness adds a new di­men­sion to the salad (recipe on page 157) and pairs par­tic­u­larly well with the creamy buf­falo moz­zarella cheese in the recipe. Mean­while, the wine’s dis­creet acidic tang picks up the lightly charred flavours of the zuc­chini. Re­fresh the wine by chilling it, but not too much or you’ll mute the fruit.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.