Try this refreshing salad as an accompaniment to Grilled Polenta
Courtesy of Mari Wells, David Girard Vineyards
4 servings mixed greens
1 Cup chopped strawberries
1/2 Cup slivered almonds
1/2 Cup feta cheese
Balsamic dressing:
3 Tbs. balsamic vinegar
1/2 Cup olive oil
salt and pepper to taste
Plate with grilled polenta slices for a sizzling summer BBQ.
Serves 4
Suggested pairing: David Girard Vineyards’ 2006 Rose