Shaved Carrot and Asparagus Salad
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.
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.