PNW Salad and Estate Pinot Noir

By April Zawada

I love sophisticated salads.  I was inspired when I moved to Oregon because this region has a panache for incorporating local ingredients into a simple salad that was both savory and healthy. 

In my opinion, salads aren’t the easiest food to pair with wine, but this salad is so rich and savory that I think it pairs perfectly with a glass of Pinot noir, especially a Violet Vines’ Pinot noir!  The sweetness of the dried cranberries, the rich meaty texture and nutty flavor of the hazelnuts, the tangy flavor of the pickled onions, and the saltiness of the Manchego cheese all interplay with, and complement, the sweet tannins, vibrant acidity, and medium-full body of our estate Pinot noir.

Below is my recipe for this fabulous salad and the corresponding lemon shallot vinaigrette dressing. If you are short on time, you can pick up a bottle of Cindy’s Lemon Shallot Vinaigrette from your local market in place of the home-made dressing. Enjoy!