Dressing
- Zest of One Lemon
- Juice of One Lemon, (4 Tbsp)
- 1 Clove Garlic, Minced
- 1 Tbsp Honey
- ¼ tsp Ground Black Pepper
- ½ tsp Kosher Salt
- ½ Cup Extra Virgin Olive Oil
Salad
- 8oz Orzo
- 2 Green Onions, Thinly Sliced
- 1½ Cups Cherry Tomatoes, Halved
- ½ Cup Pitted Kalamata Olives, Halved
- 6 Tbsp Parsley, Chopped
- 2 Tbsp Capers, Chopped
- 4oz Paso Vino, Shaved
Directions
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Combine dressing ingredients except Olive Oil in a bowl with a whisk. Then slowly whisk in the oil.
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Cook Orzo according to instructions on package, tossing in Green Onion immediately before straining to slightly wilt.
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Combine the remaining ingredients, holding back about ⅓ of the Parsley and shaved Paso Vino for garnish.
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Refrigerate the salad for one hour or until ready to serve. Immediately before serving, toss the salad with dressing and garnish with the remaining Parsley and shaved Paso Vino.
Paso Vino - This is the perfect marriage of wine and cheese. It’s a 100% cow’s milk Spanish Style Cheese with a rich, nutty flavor from the long age that contrasts with the inky Syrah that is soaks in from Hope Family Wine, CA. This cheese is made, brined, and soaked in Syrah for 48 hours prior to aging. It’s best eaten at room temperature on a cheese plate or grated onto pasta or salad.
