Lunch: Green Salad with Goat Cheese and Pistachios

Recipe By: Pino Maffeo Chef Way: Red verjus (made primarily from grapes) is a main ingredient in Maffeo's tangy vinaigrette. The long list of ingredients in his salad includes fennel, cucumber, bell pepper, carrots, bean sprouts and oven-dried tomatoes. E

Ingredients

1/2 shallot
2 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
Salt and freshly ground pepper
1 bag mesclun greens
1/2 fennel bulb
1/2 seedless cucumber
1/2 red bell pepper
1/4 red onion
1 avocado
2 oz. crumbled fresh goat cheese
1/4 c. roasted shelled pistachios

Instructions

In a large bowl, whisk the chopped shallot with the red wine vinegar and olive oil. Season with salt and pepper. Add the mesclun greens, fennel, cucumber, bell pepper and onion and toss. Add the avocado slices and crumbled goat cheese, season with salt and pepper and gently toss the salad again. Sprinkle the pistachios on the salad and serve right away.
Wine Recommendation: Fresh, minerally Sauvignon Blanc from South Africa: 2006 Thelema Sutherland.

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