Pesto Tortellini Salad

Amador Foothill Fume Blanc or similar

1 head romaine lettuce

1/4 lb mixed greens (spring greens) salad mix

2 ripe tomatoes, medium dice

2 4 oz tubs basil pesto (such as contadina)

8 oz white cheese such as mozzarella cut into 1/2 in. cubes

1 lb tortellini (fresh is best, any will work)

1/4 c extra virgin olive oil

1/4 c dark balsamic vinegar

For dressing: Combine olive oil, balsamic vinegar, and pesto.

Boil tortellini according to manufacturers instructions. Wash and tear romaine leaves into bite-sized pieces. Combine with mixed salad greens.

Divide greens among several salad plates and divide evenly with tortellini (well, maybe put a little extra on yours for cooking). Top each with about 1/2 cup of the pesto dressing. Place cheese and tomatoes on top of each salad.