Blu Cheese & Dry Rosé
Aug 10th, 2009 by Alana
(I didn’t take a picture of this recipe so here’s a consolation picture of my backyard table. )
I made this from left-overs but now it’s a favorite summer dinner.
Sliced Chicken Blu Cheese Ravioli Salad
- 1 cooked chicken breast, sliced
- 3 cups spinach
- 5 cooked raviolis (mushroom & feta from Costco each the size of a won-ton)
- 3/4 cup left-over Cannellini beans cooked with spinach, bacon, carrots & onions*
- 1/4 cup Ranch Dressing
- 1 tbs blu cheese
- 2-3 tbs walnut raspberry salad dressing ( I like Ken’s brand.)
Put fresh spinach on a microwaveable plate and spritz with a little water. Cook for 1 minute in microwave until wilted. Remove and place on individual plates. Top with chicken slices.
In a small bowl, mix blu cheese into the Ranch dressing. Place 2-3 cooked raviolis around each chicken. Top each ravioli with 1 tbs of Cannellinis and top with a dollop of dressing.
Lightly drizzle walnut raspberry dressing over chicken.
Pairing
A Dry Rosé is absolutely fabulous with this dish. Take a bite of chicken and it will be a complementary taste, not a big deal but nice. Then take a bite of the blu cheese/ravioli/cannellini & follow with a sip of wine. WOW! It spices up the Rosé. I poured a Praxis Alexander Dry Syrah Rosé 2007 ($16) that I picked up at the Wine Shop in Healdsburg. Any well-made dry Rosé of Syrah will work fine.
I have this one bookmarked. We are having company this weekend and this sounds perfect! Very little effort to prepare so we won’t be in the kitchen all evening and very lettle mess to clean up afterwards. Thanks!
Cheers
Jean
That is a very good point Jean. You can fix everything 1-2 days before and just put it together in 20 minutes including the time it takes you to set the table and open the wine. Do let me know what Rose you choose!
Hi Alana,
How to cool for you to write about that moment when the food and wine pairing light bulb goes off in your head! When a combination really works, everything just sings, doesn’t it?
I hope you’ll forgive the blatant self-promotion, but with the title of the message the brought me to this post (Perfect Pairing Alert!), I just have to mention my cookbook that’ll be released in April, “100 Perfect Pairings” – every recipe designed to inspire that light bulb. I hope you’ll check it out. And meanwhile, thanks for writing about the topic – and all things wine enjoyment related!
Jill
Hey Jill~ I’m looking forward to your book! Please keep in touch and let us know when it is released. I hope you try my recipe!
I bought a great bottle of French Rose` on Sunday at Mollie Stones in
Sausalito:
Perrin Reserve
Cotes Du Rhone
2006
$6.99 (!!)
From the well written label:
This wonderfully fruity and intense, dry Rose comes from noble vines grown
in the Perrin vineyards from Orange. It has been meticulously selected and
assembled by the Perrin family who has been making great wines in the Rhone
tradition for generations.
The distinctive delightful character of Perrin Reserve Rose comes from the
judicious assemblage of wines from Cinsault, Syrah, Grenache and Mourvedre.
Serve well chilled with light cuisine or on the terrace as a summer
aperitif.
Imported by Vineyeard Brands.
I love to share these great wines that are a “steal”
I will definitely keep in touch, Alana. Thanks. And – I forgot to say – yay for rose!