|2 tbsp||lemon juice (divided)|
|1 tbsp||Grand Marnier|
|145 ml||olive oil (divided)|
|50 g||pine nuts|
|80 g||Parmesan (grated)|
|1 tbsp||mustard (whole grain)|
|⅓ tsp||cayenne pepper|
Müller Thurgau, dry, 2012
A round and smooth wine with soft, warming tannins. Tangy notes of juniper and violet underscore the fruity aroma of this salad.
Fillet oranges and grapefruit, reserving the juice.
Finely slice mint. Quarter avocado, remove the pit, and cut into slices. Rub the slices generously with lemon juice to prevent them from browning.
For the dressing, mix the juice of the oranges and the grapefruit with half of the lemon juice. Add Grand Marnier, a part of the olive oil, sugar, and mint. Season with salt and pepper.
For the nut pesto, use a food processor to blend the walnuts, pine nuts, Parmesan, garlic, mustard, chili powder, and salt and pepper into a coarse puree.