Salad and wine are considered a difficult match, largely because vinegar-essentially spoiled wine, and an ingredient that will flatten most wines-is often a central element to dressings.  The first thing to do is tame that vinegar.  You can simply use less, or choose a milder vinegar such as rice wine vinegar (or even the sweeter balsamic-but not that much, since it is still pretty intense), or substitute another acid entirely.  Many dressings use lemon juice as the acid, and lemon elements on the plate work with a number of whites (Pinot Grigio for example).  To match to rich, round wines (most California Chardonnays), make a creamy dressing.  Another trick is to add wine-friendly ingredients to the salad.  Cheese is the most obvious; it builds an easy bridge to any wine that would go with it.  Nuts, herbs and even fruit will also work.

 

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