Second and third courses

Once we have had cocktails and the three types of bruschetta that were covered in my last post, we will move to the dining room table and have our butternut squash ravioli with sage brown butter sauce.  You can find the recipe for that dish in my post of October 23, 2016.  The ravioli will be served with a Scott 2014 Chardonnay. I chose that wine as it is a California chardonnay but one that isn't as oaky as some.  Too much oak overrides the silky smooth taste of the sage brown butter sauce and the sweetness of the squash ravioli. 

The next course will be Spinach, Apple and Cheddar Cheese salad. This salad is simple to make but pretty on the plate and with the maple syrup flavored dressing makes a great fall/winter dish.  We will serve the salad with a chilled 2013 Trimbach Gewurztraminer. This wine will have just enough of a hint of sweetness to stand up to the dressing on the salad, but will also have enough acidity to pair with the balsamic vinegar in the dressing.  Here is the recipe:

Ingredients:

1/4 Cup balsamic vinegar
1/4 Cup pure maple syrup
1/4 Cup extra virgin olive oil
12 Oz. baby spinach leaves
2 large Granny Smith  apples, cored and thinly sliced
8 Oz. extra sharp Cheddar cheese, cut into 1/2" cubes
1/2 Cup walnuts

Preparation:

Combine vinegar, maple syrup and oil in a small bowl; whisk to blend.  Season dressing with salt and pepper to taste.  Can be made 1 day ahead.  Cover and chill.  Combine spinach, apples and walnuts in a large salad bowl.  Toss with enough dressing to coat. Season to taste with salt and pepper.  Transfer to serving plates and serve.