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Pairing of the Day: November 8-12, 2010

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Roasted Mascarpone-Filled Dates with Watercress & Brioche

At her eponymous restaurant in Vail, Colorado, chef Kelly Liken serves these stellar dates with watercress and a balsamic gastrique (sauce). The recipe here swaps out the gastrique for a basic vinaigrette.

Pairing: Nectarine-scented sparkling wine: NV Champalou Vouvray Pétillant Brut.

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