August 2, 2023 | Fort Ross
National White Wine Day: Glass Noodle Salad with Snap Peas and White Miso Vinaigrette
Our Estate Chef John Vong crafted this light, refreshing salad for our tasting room, and it is the perfect accompaniment to our newly released 2021 Chenin Blanc.
Recipe by Estate Chef John Vong. Yields 6-8.
½ c white miso
½ c rice vinegar
2 Tbsp fresh lime juice
2 Tbsp water
½ c olive oil
4 Tbsp honey
1 Tbsp dijon mustard
1/2 tsp ground cardamom
2oz dry bean thread noodles
2c snap peas, thinly sliced
2c pea sprouts
1c jicama, julienne
1. Bring 2 quarts of water to a boil. Season heavily with salt. Add bean thread noodles and boil for 2 minutes. Strain noodles, and rinse with cold water until cool. Strain noodles again, and set aside side
2. To make the miso vinaigrette, add miso, rice vinegar, lime juice, water, Dijon mustard, cardamom, and olive oil to a blender. Blend until vinaigrette becomes creamy, about 1 minute.
3. To assemble salad, toss noodles, snap peas, and jicama with vinaigrette in a mixing bowl. Place noodles in serving dish. Next, add pea sprout to the same mixing bowl and toss to lightly dress. Place pea sprouts on top of glass noodles.
Pair with our 2021 Chenin Blanc »
Why It Works
The sweetness of the fresh snap peas and local corn serve as a contrast to the bright acidity of our 2021 Chenin Blanc. Layers of ripe fruit dance with the tangy umami of the dressing for a zesty finish.