Each month the California Wine Institute sends out a new recipe that goes well with wine. This one caught my eye for its colorful, elegant presentation and wine recommendation.
It is difficult to pair a wine with most salads because of the acid in the salad dressing. Here, a touch of lemon juice and olive oil lightly dress the ingredients with a complementary flavor that does not overwhelm the sweet fruit and vegetables and salty prosciutto and feta cheese.
