This simple salad consists of arugula lettuce with creamy chunks of Brie cheese in virgin pecan oil dressing. Chef Bob pairs a light Rose from Bordeaux, France, which is a combination of a 50/50 blend of Cabernet and Merlot with hints of cherries and raspberries. This Rose matches well with Bob's classic French Brie cheese salad. For the second dish, Bob and his guest Chip make a pan seared baby chicken with roasted peppers, yellow tomatoes, capers and Spanish olives, scented with rosemary. This simple but tasty meal is paired with the Spanish Tempranillo grape. This wonderful wine from the Catilla La Mancha region of Spain, with its aromas of ripe black currants and its fresh, fruit forward style, goes well with the chicken and rosemary. Brie salad with arugula and marinated grapes in a virgin pecan oil dressing paired with a Rose from Bordeaux, France and Pan seared baby chicken with roasted peppers with a Spanish red from Rioja.
