I was delighted to teach a Farm to Table Vegetarian Class a few weeks ago with Sustainable Wine Pairing from Michael Walsh. On the menu was Orange Tahini Kale Citrus Salad. This salad is seasonal and healthy using the zest and juice of organic oranges, bunches of baby kale, sections of tangy grapefruit and chopped sweet apples. Toasted Pepitas add a final nutty crunch.
The wine that was paired with this salad was a delicious New Zealand Wine called the Crossing 2016 Sauvignon Blanc.