• 2 heads romaine salad, cut in half and remove the outermost leaves
• 200 g dates
• 200 g blueberries
• 200 ml water
• 200 ml rosé
• Lemon juice
• 200 g goat cheese, room temperature
• 100 g pine nuts
• Olive oil
• Salt and pepper
Put the dates, blueberries, water and rosé in a pot. Boil for 10 minutes, then mix together well in a food processor. Season with salt and lemon juice and keep until the sauce reaches room temperature. Grill the romaine for about 3-4 minutes on each side and season with salt and pepper. Put the sauce on the plates, place the grilled romaine on top, sprinkle goat cheese and pine nuts over it and finally drizzle with olive oil.
This recipe pairs well with dry or medium dry rosé. You can also find your own pairings in the product search.
This recipe is from:
Leifur Kolbeinsson, Chef and author of the recipe