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Chiaretto di Bardolino DOC and Brussels sprouts salad with pears and walnuts

Today we want to share with you our healthy salad recipe: it is a truly tasty and original salad! Let’s pair it with our wonderful rosè wine. A must for your summer and your aperitivo outdoors. What else? Chiaretto Bardolino DOC it is the winner of the Golden Medal at the international competition in Bruxelles.

Salads are not only good for health, but they can also be creative and easy to prepare! The secret? To be really tasty, they require a good match of flavors. Have fun combining textures and flavors in order to create harmonious solutions: soft dried fruit and crispy seeds can make a difference. The key ingredients for today’s salad are: Brussels sprouts, pears, nuts, goji berries, lemon and honey.

DIFFICULT’: very easy
PREPARATION TIME: 15 min
DOSES: 4 persons

 

INGREDIENTS

 

400 g of finely sliced Brussels sprouts (14.10 oz)

1 big pear or 2 small ones

80 g of minced pecan nuts (2.82 oz)

40 g of goji berries (1.41 oz)

2 doses of plain lemon juice vinaigrette (see below)

2 tablespoons of honey 

Salt and pepper

Simple Vinaigrette:

1 spoon of white wine vinegar

½ teaspoon of mustard

2 tablespoons of seeds oil 

1 spoon of extra virgin olive oil

Salt and pepper

For the Vinaigrette

Put all the ingredients in a jar, close it and shake it vigorously until they are well mixed.
Variant: add finely chopped grasses like dragoncello or chives or even sliced shallots. Use different vinegars or lemon juice.

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For the Salad

Mix the vinaigrette and the honey and keep it apart.
Mix the Brussels sprouts, pecan nuts and goji berries.
Sliced the pear thinly horizontally and then cut as for julienne in vertical. Add them to the sprouds. Flavour with the vinaigrette, then finalize with salt and pepper. Serve it immediately.

WINE PAIRING

The Chiaretto di Bardolino DOC Monte del Frà is the ideal wine for aperitifs and light meals. The red varieties of Corvina, Rondinella and Molinara are fermented at low temperatures (cryomaceration) in stainless steel tank so that sulphite contents can be reduced and aromas come out naturally with indigenous yeasts. It is recommended with a nice barbecue, fish, pasta, vegetarian cuisine and vegan.

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