This salad is light and fresh but hearty enough to serve as a light lunch or entrée. The dressing is a sweet-sour combination that highlights the complexities of Pedro Ximénez.
Note Preserved artichoke halves are best sourced from delicatessens. Select artichokes that are large and still hold their shape for presentation. Piquillo peppers are a Spanish variety of pepper roasted over fire, then peeled and canned. They are available from The Essential Ingredient, Simon Johnson and Spanish and select delicatessens. If unavailable, substitute roasted, peeled red capsicum.