GRILLED-OUT WOODBRIDGE RED PEPPERS
Pair with Woodbridge by Robert Mondavi Sauvignon Blanc
2 red bell peppers
1 Tbsp grapeseed oil
¼ tsp kosher salt
1/8 tsp freshly ground black pepper
1 Tbsp extra-virgin olive oil
1 Tbsp sherry vinegar
2 Tbsp chopped toasted walnuts
2 oz goat cheese
2 Tbsp torn mint leaves
Pre-heat grill to medium-high heat.
Cut peppers in half and remove seeds and stems. Drizzle with grapeseed oil and season with salt and pepper.
Grill for 5 to 6 minutes on each side, or until dark grill marks appear and the peppers have softened. Transfer to a cutting board and slice each half into 4 pieces.
Arrange peppers on a serving platter and drizzle with olive oil and sherry vinegar. Sprinkle walnuts, goat cheese and mint over top.
Serve warm or at room temperature.