hugh fearnley-whittingstall's roasted parsnip, lentil and watercress salad

Ooooh finally it's getting a bit Autumnal - at least the nice bit of Autumn: It's bright and crisp, clear and erm, even. Well not even, but bright, sunny, and lovely. It's a pleasure cycling in, and even quite nice winging it back, having a quick play with monkey and roasting me 'nips whilst snuggling up in bed with him.

This is definitely not a summer salad: It's earthy and surprisingly hearty (if you eat the whole thing between the two of you, despite the fact it's supposed to serve four people), but it's freshened by the peppery watercress, and the dressing spiked with garlic and mustard.

Wine Time
See what I said above? Garlic, mustard, lemon, earthy lentils and hefty parsnips. Oh and peppery watercress - that's a whole lot of flavours that need taming-slash-balancing.

I'm a bit torn with this one; on the one hand I think something like a warming, white Burgundy would work: It's acidic, warming and has a big enough body to stand up to the lentils.

On the other hand I reckon something juicy with some pepperiness would probably work equally be good, like a Cotes du Rhone villages. Conflicted, or what?

sources
roasted parsnip, lentil and watercress salad - Hugh Fearnley-Whittingstall, River Cottage Veg Everyday, p90