2 tbsp malt vinegar
2 tbsp extra-virgin olive oil
1 tbsp maple syrup
Salt and freshly ground black pepper
2 South African pears, peeled, halved and cored
Handful of watercress leaves
Handful of baby spinach
Handful of rocket leaves
1 large handful white and red seedless grapes, halved
1 handful pecans
4oz brie, at room temperature, cut into small cubes
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Make the vinaigrette: Whisk the vinegar, olive oil and maple syrup together in a bowl. Season with salt and pepper to taste
- Make the salad: Slice the pear halves into four. Toss the watercress, spinach, rocket, grapes and pecans with 2/3 of the vinaigrette to coat. Dip the sliced pears in the remaining vinaigrette.
- To Serve: Arrange the dressed salad leaves, grapes and pecans on 4 serving plates. Allocating half a pear per plate, arrange the dressed slices on top of the leaves. Add the brie to finish and serve immediately.