There’s just something about the tender-green of baby kale coupled with the sweet tang of nectarines that I’ve been finding extremely satisfying of late. This crisp salad is a mouthful of summer and delicious enough to tempt me away from evening writing projects.

Dinner arranged, the challenge of pairing was presented — the sparkle of the dish was heightened with a Prosecco, perfect for a balmy twilight.

My choice of the Bellafina Prosecco was a happy accident, an impulse purchase that had then been absentmindedly shoved into the back of the refrigerator. Maybe it was actually kismet, as the flavors of stone fruits, lemon cream, and almonds were harmonious with the varying sweet and lush flavors of the salad. The wine’s orange bitter finish was paradisiacal with the kale. Isn’t it marvelous how good food and great wine always seem to find each other?

Nectarines & Baby Kale Salad

two handfuls of baby kale
1 nectarine, sliced into thin wedges
1/2 avocado, cubed
a sprinkling of tamari pumpkin seeds
a sprinkling of shredded coconut (Leftover, perhaps, from your coconut shrimp?)
drizzle of poppy seed dressing

Toss everything together and serve right away, appreciating the crisp, refreshing qualities of both the salad and the Prosecco.