Ingredients: 3 cups small broccoli florets, 1/4 cup chopped red onion, 1/2 cup halved grape tomatoes, 1/2 cup toasted slivered almonds, 6-8 ounces cubed gouda cheese, 1/8 cup extra virgin olive oil, 1/3 cup red wine vinegar, 1/4 teaspoon sugar, 1/4 teaspoon black pepper salt
Directions: Cook broccoli in boiling, salted water for 1 minute. Drain. Rinse with cold water. Drain. Combine broccoli with onion, tomatoes, nuts and cheese. In a small bowl, whisk together oil, vinegar, sugar, pepper and salt. Pour over salad. Toss to coat.
Food.com
Wine Recommendation: Penley Estate Phoenix Cabernet Sauvignon 2009 ($20)
While it may overpower younger, softer goudas, the high tannin count of a Cabernet Sauvignon pairs will with aged goudas, one of the salad’s primary flavors. Available in specialty stores.
