VIGNERON'S SALAD WITH LEMON HERB DRESSING

  • VIGNERON'S SALAD WITH LEMON HERB DRESSING

VIGNERON'S SALAD WITH LEMON HERB DRESSING

Description

(serves 8)


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.

INGREDIENTS

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

METHOD

  • 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.