1. In a serving bowl, combine the cheese, cucumber, red onion, fennel, scallion, and olives. In a small bowl, combine the vinegar and sugar; stir until the sugar has dissolved.
2. Pour the dressing over the salad and season with salt and pepper. Toss well until evenly coated. Let the salad sit at room temperature for 1 hour to let the flavors blend.
Wine Pairing(s)
Vina Mayor 'Tinto Roble' Ribera del Duero
Covington Cellars Starr Syrah
Clos de la Cure Saint Emilion Grand Cru
Murviedro 'Los Monteros' Blanco
Moser Scharding Pinot Noir Sonoma Valley
Beni di Batasiolo Barolo 'Vigneto Boscareto'
Novy 'Judge Family' Syrah
Acustic Celler 'Acustic'
Pirineos Mesache
Haut-Plantey Cabernet Sauvignon Haut-Medoc
Calories From Fat 55 Protein 4 Total Fat 6 Carbohydrates 8
Calories 103 Calcium 151 Sodium 327 Vitamin A 148 Vitamin C 2 Cholesterol 25
This recipe has been added to the following public cookbooks:
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