Nova Scotia Ice Wine Recipe

Nova Scotia produces great wines!

Nova Scotia Vidal Icewine Vinaigrette Decadent Salad Dressing

From the Halifax Wine Examiner

Chef Shaun Zwarun at DesBarres Manor
www.desbarresmanor.com

Make my Nova Scotia Ice Wine with Vidal grapes
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As it uses a quarter of a bottle of $30 Vidal Icewine, I’m guessing its one of the most expensive salad dressings you may ever make. Sorry the cooking sherry is not a substitute.

The recipe comes from Chef Shaun Zwarun who won the Taste of Nova Scotia, Cuisine of the Year award in 2008, and works from DesBarres Manor, a lovely country inn in Guysborough.

Honeydew and Pancetta Salad with Vidal Icewine Vinaigrette

For the Vinaigrette
4 Tbsp Vidal Icewine
3 Tbsp olive oil
2 Tbsp rice wine vinegar
1 Tbsp raspberry vinegar
2 Tbsp lime juice
Salt and pepper to taste

For the salad
1 honeydew melon cut into 12 slices (¼-inch thick)
12 slices shaved pancetta
12 oz baby greens

To Prepare
1. Combine the vinaigrette ingredients in a small bowl. Mix thoroughly until oil is emulsified.
2. Place melon slices in a glass baking dish and drizzle with ½ of the dressing. Gently toss to coat
the melon slices.
3. Place three slices of honeydew on each of four salad plates. Fold three slices of shaved pancetta
over top of the melon on the plates.
4. Place a small bunch of greens to the side of the melon on each of the plates. Drizzle the
remaining vinaigrette over the greens, dividing equally.

Audrey Firth, Manager and Cellar Keeper, at DesBarres recommends pairing this with Jost Eagletree Muscat.