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Sweetness from carrots, raisins and wine contrast with the sharpness of the sheep’s milk cheese.
- Plump raisins by heating 1 cup sweet wine to boiling, adding raisins and removing from heat. Let stand at room temperature until raisins are soft and plump. Drain off wine, and discard.
- Heat carrot juice, maple syrup, lemon juice, cumin and cinnamon in saucepan over medium-low heat, and reduce by one-half. Remove from heat, and whisk in olive oil. Season with salt and pepper. Refrigerate until cool.
- Place carrots and raisins in large serving bowl, and toss with carrot juice mixture. Divide salad equally between four plates, and garnish with cheese and cilantro.
One way to ensure a successful food and wine pairing is to cook the dish with the wine you intend to drink. This recipe calls for Moscato, the Italian name for Muscat, a wine that can be vinified still, sparkling or fortified, and ranges in color from pale gold to deep brown. This dish would pair nicely with a sparkling Italian version such as Ceretto Moscato d’Asti I Vignaioli di Santo Stefano.
- Serving Size Serves 4
- Calories 490
- Carbohydrate Content 49 g
- Cholesterol Content 20 mg
- Fat Content 23 g
- Fiber Content 3 g
- Protein Content 8 g
- Saturated Fat Content 8 g
- Sodium Content 230 mg
- Sugar Content 38 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g