Shafer Recipes


Shaved Carrot and Asparagus Salad

Preparation

Combine vinegar, mustard, shallot, ¾ teaspoon salt, and ½ teaspoon pepper in a small bowl. Pour in oil in a slow, steady stream, whisking constantly.

Toast sunflower seeds briefly under a broiler or in a hot cast iron pan. Set aside to cool.

Using a mandoline or vegetable peeler, shave asparagus and carrots into a large bowl. Add dates, sunflower seeds, and arugula. Toss.

Sprinkle vinaigrette over salad. Toss gently and season with salt and pepper.

Serve immediately.

In Your Glass

As with most dishes, we’ve tried a few different wine styles with delicious results. The flavors in this salad make me wish for some of the wines we tasted on our last adventure to Italy such as a Pinot Grigio from the Alto Adige region. It’s a medium-bodied white wine with aromas of delicate white flowers, clean acidity, and a distinct mineral quality characteristic of the area. Closer to home, we’ve enjoyed this one with newer vintages of Shafer’s Red Shoulder Ranch® Chardonnay. The 2011 vintage is newly bottled and is loaded with crisp citrus, grapefruit and kiwi flavors.