VIGNERON'S SALAD WITH LEMON HERB DRESSING
A salad is an enticing entrée because it is light and tasty and prepares you for the next course rather than filling you up. Here I have used verjuice in the dressing to make it compatible with wine as vinegars are not necessarily wine friendly.
75ml (¼ cup + 1 tbsp) verjuice
90g (1/2 cup) muscatels (stems removed)
8 large handfuls watercress, rocket or small spinach leaves (washed and fibrous stalks removed)
100g (1 cup) walnut halves (toasted)
200g creamy blue cheese (cut into 1cm cubes)
60ml (¼ cup) Lemon Herb dressing
- Lightly warm verjuice and pour over muscatels. Leave to sit at room temperature for at least 1 hour. Drain and retain verjuice to use in Lemon Herb Dressing.
- In a large salad bowl combine muscatels, watercress, walnuts and cheese.
- Just prior to serving pour over Lemon Herb Dressing over salad and toss gently.
- Serve immediately.