The Classic - Sauvignon Blanc & Goat's Cheese
- 21 June 2021
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The Classic - Sauvignon Blanc & Goat's Cheese
The Classic - Sauvignon Blanc & Goat's Cheese
Sauvignon Blanc and Goat's cheese are classic partners and in this easy little salad combining the cheese with crisp apple and fragrant granadilla, you'll find a pumped up version that will tantalise your tastebuds!
Crisp Apple and Granadilla Salad
Serves 4 as a starter or a side
2 x Granny Smith apples, washed
Juice of half a lemon
100 g baby salad and herb leaves
Pulp of 3 - 4 fresh granadillas or 125ml (1/2 a cup) tinned pulp
50 g pecan nuts, roughly chopped
100 g Chevin, full fat goat’s cheese, crumbled
Slice the apples thinly using a mandolin or very sharp knife.
Drizzle the lemon juice over the apples to ensure that the apples do not brown.
Scatter the salad and herb leaves in a serving bowl and top with the sliced apples.
Drizzle the granadilla pulp over the salad followed by the pecan nuts and crumbled goat’s cheese.
Serve the salad with chilled glasses of Leopards Leap Classic Sauvignon Blanc
Sauvignon Blanc and Goat's cheese are classic partners and in this easy little salad combining the cheese with crisp apple and fragrant granadilla, you'll find a pumped up version that will tantalise your tastebuds!
Crisp Apple and Granadilla Salad
Serves 4 as a starter or a side
2 x Granny Smith apples, washed
Juice of half a lemon
100 g baby salad and herb leaves
Pulp of 3 - 4 fresh granadillas or 125ml (1/2 a cup) tinned pulp
50 g pecan nuts, roughly chopped
100 g Chevin, full fat goat’s cheese, crumbled
Slice the apples thinly using a mandolin or very sharp knife.
Drizzle the lemon juice over the apples to ensure that the apples do not brown.
Scatter the salad and herb leaves in a serving bowl and top with the sliced apples.
Drizzle the granadilla pulp over the salad followed by the pecan nuts and crumbled goat’s cheese.
Serve the salad with chilled glasses of Leopards Leap Classic Sauvignon Blanc
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