|150 g||green grapes|
|25 ml||orange juice|
|50 ml||olive oil|
|25 ml||walnut oil|
|25 ml||raspberry vinegar|
|1 tsp||agave syrup|
|25 ml||balsamic cream|
|1 tbsp||vegetable oil|
Müller Thurgau, dry, 2012
Tangy notes of juniper and violet complement the fruity aroma of this salad. A rounded, smooth, and mineral-driven wine that perfectly cleanses the palate.
Halve grapes and chop walnuts roughly. Halve red cabbage, remove stem, and thinly slice.
Fill half of a large saucepan with water, add some salt, and bring to a boil. Place red cabbage into boiling water and blanch for approx. 3 – 5 min. Then, drain and rinse with cold water.
For the dressing, add orange juice, olive oil, walnut oil, raspberry vinegar, agave syrup, and balsamic cream to a canning jar. Season to taste with salt and pepper and shake well to combine.
In a large bowl, combine red cabbage, grapes, walnuts, and dressing. Mix well to combine.
Quarter and pit avocado. Carefully remove peel and cut into slices. Brush with vegetable oil.