2 tablespoons extra-virgin olive oil
½ tablespoon Sherry Vinegar
Sea salt to taste
3 to 4 ounces Brussels sprouts leaves
Diced pancetta, thick sliced about 5 ounces, pan fried, with oil reserved
3 dried apricots, diced and re-hydrated
2 tablespoons diced Granny Smith Apples
2 tablespoons green grapes halved
Whisk together the sherry vinegar, olive oil, honey and sea salt in a bowl. Set aside. In a pot of boiling salted water, blanch the Brussels sprout leaves for 1 minute. Drop into an ice bath to cool completely. Remove from the water, strain well and set aside. Just before serving, drop the Brussels sprouts in boiling salted water for 1 minute. Remove with a strainer and dry slightly on a towel. Combine the Brussels sprouts in a bowl with apricots, apples, pancetta, oil and grapes. Toss with the vinaigrette and serve warm/room temp.
This salad pairs fantastically with Praxis Gewurztraminer 2012. The wine is soft and elegant with nice weight. Aromas of flowers and lychee are repeated on the palate and pair wonderfully with the fruits and Pancetta.
Locals Tasting Room