Course 2: Orange Fennel Salad

As previewed in Sunday's blog entry, the second course of the 'Wine Scavenger Hunt' was a salad course that was paired with wine brought by the 'Zumba Yogi'.

The salad was a combination of Moto blood oranges with endive, fennel and mint. This was dressed with a blood orange vinaigrette.

Charlestown Culinary's Recipe for Blood Orange Vinaigrette:

Juice from one blood orange
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon fresh ground coriander
Pinch salt
Fresh ground pepper

Mix well and serve with salad.

Sliced Fennel

Blood Orange Salad

With this course, we enjoyed a pinot noir paired by the 'Zumba Yogi'. The Pedroncelli Pinot Noir, from California's Russian River Valley was velvety and bright, with hints of berry.