Manchego, Fennel, Orange & Walnut Salad

Pair with Fino

I love cheese and I love Sherry and this salad using Spain’s wonderfully nutty sheep’s milk cheese, Manchego, and delicious Sherry vinegar, is an ideal match for an ice cold glass of Sanchez Romate’s Fino Perdido 1/15, a dry, aged, pale-bronze wine with lovely nutty, toffee notes. This is one of my favourite salads for summer entertaining – it’s a little different, but quick and easy – and there’s never any left over. Serve it as a first course or as a side dish for a barbecue. Salud!

Ingredients

oranges
2 heads 
baby fennel
150g 
Manchego
60ml 
extra virgin olive oil
30ml 
Sherry vinegar
30ml 
orange juice (reserved from segmenting oranges)
To taste, 
Salt flakes and freshly ground black pepper
2½ cups (100g) 
frisée or baby endive lettuce leaves
½ cup (60g) 
coarsely chopped walnuts

Directions

Using a sharp knife cut the top and bottom off the oranges to reveal the flesh, stand them upright and cut down the sides to remove all skin and white pith. Holding a peeled orange in your hand over a bowl, cut down either side of each of the membranes to remove the segments. Drop them into the bowl and, when they are all removed, squeeze the remaining membrane over the bowl to collect the juice. Repeat with remaining orange.

Discard the outer segments of the fennel and shave the rest finely with a sharp knife or Japanese mandolin.

Shave the cheese into long thin slivers with a potato peeler or Japanese mandolin.

Place oil, vinegar, orange juice, salt and pepper in a screw top jar and shake well to combine.

Place lettuce and fennel in a bowl, toss with enough dressing to coat well, you may not need it all.

Arrange cheese slices on a serving platter or individual plates, top with salad then orange segments and walnut pieces and serve.

Roberta Muir , Food-Wine-Travel Sydney Australia Visit Website
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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

 

Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Roberta Muir , Food-Wine-Travel Sydney Australia Visit Website
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Victoria Frutos Climent
Bodegas Real Tesoro &...
José María Quirós Sacaluga
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Reyes Gómez Rubio
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Osborne , Enólogo
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