Prosciutto-Apple Salmon with Honey Mustard Vinaigrette
7-ounce Salmon filets
1 Apple, peeled, and sliced thin (coat with fresh lemon juice)
4 thin slices of Prosciutto ham
4 fresh Sage leaves
Cracked black pepper and Kosher salt, to taste
Fresh Watercress as accompaniment

Honey Mustard Vinaigrette
has
1 tblsp fresh Minced Ginger
2 tblsp chopped Shallots
2 tblsp Rice Vinegar
1 tblsp Stone Ground Mustard
2 tblsp Honey
1/2 cup Olive Oil
salt and pepper to taste


Choices:
Pride 03 Viognier
Whitehall Lane 04 Chardonnay
Forefathers 04 Sauvignon Blanc
Chateau St Jean 03 Pinot Blanc
or

The Pride or SB

Maybe a Suavignon Blanc with the acidity to not be completely overshadowed by the vinaigrette.

Thanks, Board-Oh. That's what I was thinking, too. The Viognier probably could cut it, too, and be nice with the apple....
PS - the side is puree'd potato topped with 'melted' leeks.

The Viognier won't stand up to the acidity in the vinaigrette, imo. I'd sooner go with a Spatlese.

Flavor-wise, I'd go with the Pride, but I would be worried about it having too little acidity for the vinagrette.

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Well, we tried both the Sauvignon Blanc and Viognier.
Hands down fave was the Pride Viognier.
Went beautifully with the salmon, prosciutto and apples and especially with the taters (which had just a bit of goat cheese smashed in ). The vinaigrette was not overpowering, more ginger/honey/mustard than vinegar, and was used sparingly.

Dessert, in case you care.. delicious hand-made lemon ice cream, a few raspberries on top, tiny butter cookies and Framboise Lambic!

Viognier is the only way to go.

Sauvignon Blanc is much too "smooth".

Viognier (or Pinot Gris) are much more "crisp" and if made proberly has that lemony tart acid that works with salad dressings.

Maybe if it were a creamy French dressing you would drink the SB.

I was gonna say the Pride and was glad to see that was the favorite.

I like the Pride, but I'd never serve it with a vinaigrette.