Roasted Vegetable Salad Recipe with Gunn’s Hill Five Brothers Cheese Paired with Chardonnay

January 2014 - Post 1New Year, New Resolutions

I always get a pang of excitement when January begins. I know resolutions can be a bit cliché, but to me a new year is the perfect clean slate for adapting some better habits. At first I couldn’t decide what I wanted my resolutions to be this year, but after some thought, I resolved to really enjoy every day to its fullest and take more pleasure in the simple things.

I also wanted to work more vegetables into my day, so I started collecting some delicious recipes to help me do just those things. I was really excited when I found this one for Roasted Vegetable Salad with Gunn’s Hill Five Brothers Cheese. With an assortment of yummy root vegetables it has plenty of flavour and the cheese is a Canadian Cheese Grand Prix category winner, so it will make sticking to your resolution easy.

Now, to find the perfect wine to accompany this hearty dish. Blue Mountain Chardonnay is a great pick to go with the cooler weather; solid and full-bodied, it has aromas of green apple and a hint of oak. And if you want something a touch dryer, Seresin Chardonnay is another must-try. Balanced, generous, and perfectly calibrated between toasty oak and generous tree fruit, it is a delight for all of the senses.

Glad I could share my delicious recipe and resolutions with you. Hopefully I’ve also inspired you to create some of your own; maybe start with something simple and fun, like adding a bit more pleasure to your day!

Roasted Vegetable Salad with Gunn’s Hill Five Brothers Cheese
Blue Mountain Chardonnay
Ingredients:

2 lbs (1 Kg) carrots, peeled and cut into sticks
1 lb (450 g) parsnips, peeled and cut into sticks
2 cups (500 mL) celeriac, peeled and diced
½ onion, chopped
¼ cup (60 mL) sunflower oil, divided
Salt and freshly ground pepper
1/3 cup (75 mL) wine vinegar or cider vinegar
2 tbsp (30 mL) honey
¼ cup (60 mL) fresh parsley, chopped
1 apple, diced
8 oz (240 g) Gunn’s Hill Five Brothers cheese, grated
Seresin Chardonnay

Preparation:

Preheat oven to 425°F (220°C).

In a large bowl, mix carrots, parsnips, celeriac and onion, and coat with half of oil. Season with salt and pepper.

Spread onto a baking sheet and cook in the oven for 30–40 minutes or until vegetables are tender and golden. Remove from oven and let cool.

Transfer to a bowl, add remaining oil, vinegar, honey, parsley and apple.

Toss, adjust seasoning and reserve in refrigerator.

Just before serving, add the cheese.

 

Recipe developed and printed with permission from Dairygoodness.ca.

Comments

comments

Leave a Reply