Food & Wine USA - (12)December 2018

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California Chardonnays are a beautiful burst of fl avors and sunshine.

GO FOR GOLD

STEP 1 Heat grill to medium.

Skewer strawberries (4 per

skewer) and grill for 2 to 3

minutes on each side, then

set aside.

STEP 2 Whisk olive oil, balsamic

vinegar, basil, agave nectar, salt,

and pepper to make vinaigret e.

STEP 3 Smear an equal portion

of yogurt on 4 plates down

the center. Place the grilled

strawberries on top of the yogurt.

STEP 4 Toss fennel and arugula

in the vinaigret e and place the

greens on top of strawberries.

Top with roasted pistachios.

Grilled

Strawberry,

Arugula, &

Fennel Salad

California strawberries

tablespoons extra-virgin

olive oil

tablespoons white

balsamic vinegar

tablespoon fresh basil,

chopped

teaspoon agave nectar

teaspoon salt

teaspoon black pepper

cup Greek yogurt

bulb fennel, shaved thin

ounces arugula

cup roasted pistachios,

chopped

16

4

2

1

1

1⁄4

1⁄4

1⁄2

1

4

1⁄4

The Golden State grows more Chardonnay
grapes—and strawberries—than any other
state in the nation. Among the many styles
of Chardonnay produced by di erent
winemaking regions across the state,
wines from the coast of Monterey County
stand out for their signature tropical and
stone-fruit fl avors—and the surrounding
acres of strawberries. It’s a fertile land

where the beautiful, balanced fruit shines

through and the connection between food

and land runs deep.

Full-bodied and smooth, classic California

Chardonnays have green apple, fi g, and

citrus fl avors. With complex aromas and

high acidity, they make well-rounded and

versatile additions to your table (and don’t

forget the strawberries for a pop of color).

Chef Todd Fisher’s

strawberry and

ricotta bruschetta is

super-easy to make,

yet impressive and

delicious. Spread

ricotta on a few slices

of grilled bread;

then top evenly with

a mixture of eight

sliced strawberries

tossed with two

tablespoons olive

oil, one tablespoon

agave syrup, and

salt and pepper to

taste. Garnish with

UPGRADE YOUR FLAVORS fresh basil.

HOLIDAY HOSTING TIP

Chef Todd Fisher of

Seventh & Dolores

pairs this salad with

a medium-oaked

California Chardonnay.

Total Time 15 min; Serves 4