For the dressing:
1. While the potatoes are still warm, add the wine and chicken broth. Mix well and add the parsley and scallions. Mix and let cool.
2. Crumble the Roquefort and add to the salad. In a bowl mix the vinegar, salt, pepper and olive oil. Pour into the salad. Mix, cover and refrigerate for 1-2 hours. Serve sprinkled with bacon.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.