It’s Summer, we’re approaching the 4th of July holiday, and it’s a “Wine Wednesday! Today I am making my Red Pear with Lemon Parmesan Dressing and pairing it with a nice crisp Cakebread Cellars Sauvignon Blanc.  This salad is a cheese plate in salad form with the red pears blending with the nutty parmesan and toasted hazelnuts.  I like to serve the extra lemon parmesan dressing on the side with a nice loaf of crusty bread for dipping.

Red Pear Salad with Lemon Parmesan Dressing

Ingredients

1 oz. parmesan cheese, freshly and finely shredded (2/3 cup)
1/4 cup extra virgin olive oil
1 1/2 tsp. lemon zest
2 tbsp. lemon juice
1/2 tsp. kosher salt
1/4 tsp. pepper
1 large fennel bulb
1lb. firm ripe red d’Anjou pears, cored and thinly sliced lengthwise
3 cups loosely packed baby arugula
1/2 cup toasted chopped hazelnuts

Directions

1.In a food processor, whirl cheese, oil, lemon zest and juice, 1/2 tsp salt, and 1/4 tsp pepper until well blended.
2.Remove tops and tough outer layers from fennel. Cut bulb in half lengthwise, core, and thinly slice.
3.In a large bowl, toss pears, fennel, arugula, and hazelnuts. Drizzle salad with as much dressing and you like and toss until evenly coated.  Season to taste with salt and pepper

Pair with Cakebread Cellars 2014 Sauvignon Blanc ($30)

 Click here for printable recipe

This is my “Summer in California celebration”!

So, cheers to Summer! Happy 4th of July! And, Cheers to a tasty salad and a nice glass of wine!