Wine & Country Living

I am a pear lover! That's right. I love a good winter pear, and what constitutes a good pear is simple: ripeness without bruising. I was in Andy's earlier today, and the produce clerk came around the corner with a box of beautiful Washington State Organic Pears unblemished!

I was heading back to the barn to create a catering order for a customer who had ordered, "Salad for a Crowd," an item from the Flying Aprons Catering Menu, made of pears and other wintery foods.

This salad is simply made. On four salad plates, line each in composed lettuces. Sprinkle each salad with toasted pecans, diced green onion, sliced pears and warm feta cheese crumbles.

But what beverage would you pair with a pear salad? How about a luscious Brute Rose, swooshed in blood oranges, honey and cinnamon? You'll have to go to California for that bottle, but in these parts, we do have a bottle of delicious semi-dry Riesling I'd like you to try.

Have you gone out to Long Shadows Tasting Room: 509- 526-0905? If not, I recommend you do and try the notorious Poets Leap, 100 percent Riesling, rippling in star fruit, white peaches, a little flintiness with a lively racy finish.

I have mentioned this particular white wine before. It is a delightful pairing with winter fruits, cheeses, nuts and warm fluffy flatbreads. Because you are so true to the German nature of this wine, Poets Leap winemaker Gilles Nicault earns 98 points from Wine and Country Living, for this superb semi-dry Riesling.

Winter White Balsamic Dressing

2-tablespoons white balsamic vinegar

1-tablespoon whole egg mayo

½-tablespoon Dijon mustard

½-teaspoon dried thyme

¼-teaspoon coarse salt and pepper

1-tablespoon honey

½-cup olive oil

Hear Judith Speak! www.chefjudithhenderson.com