On a never ending search to find the perfect recipes and how they pair with the perfect Santa Margherita wines for that culinary “moment,” we take this search for finding these gems VERY seriously. LOL.

So grab your apron and your favorite corkscrew and let’s get to it!

RED PEPPER SALAD PAIRS WELL WITH SANTA MARGHERITA PINOT GRIGIO

4 oz. Parmigiano-Reggiano
2½ cups fennel
¼ cup extra virgin olive oil
1 Tbsp. sugar
1 red pepper, thinly sliced
8 cups baby arugula

Vinaigrette:
½ cup extra virgin olive oil
2-3 Tbsp. lemon juice, fresh squeezed
2 tsp. honey
Salt and black pepper

Using a vegetable peeler, shave off 4 ounces of Parmigiano-Reggiano and set aside. Slice fennel using mandolin to about ¼-inch thickness. Toss sliced fennel with olive, sugar, salt and pepper and roast in a 400°F oven until light brown. Cool completely. Combine vinaigrette ingredients and season. Lightly dress cool fennel and in separate bow, lightly dress red pepper.

Rinse arugula and pat dry. Toss arugula with fennel and create the base of the salad on the 8 plates. Top arugula/fennel with the red pepper, make sure you can see some of the fennel on the top of the salads. Add a few drops of pistachio oil and a tiny pinch of fennel pollen.

This salad is nicely complemented by SANTA MARGHERITA PINOT GRIGIO.  The red peppers in the salad have an earthy flavor that is balanced by the lighter fruit flavors in the wine.

The salad is nicely complemented by SANTA MARGHERITA PINOT GRIGIO.  The red peppers in the salad have an earthy flavor that is balanced by the lighter fruit flavors in the wine.

Recipe courtesy of Bon Appétit Chef de Cuisine Jonathan Lindenauer
©2008 Condé Nast Publications

Suggested wine pairing: Santa Margherita Pinot Grigio.

Now, to see what else your kitchen prowess and your passion for wines can do for you, and how you can turn a food and wine experience into even more, check out how to enter the Santa Margherita Great Taste Challenge! And show off your wine and food pairing skills!!!