200g mixed salad leaves
100g baby spinach leaves
2 South African Forelle pears, cut into thin wedges
2 South African Granny Smith apples, cut into thin wedges
200g feta cheese, crumbled
60g Walnut halves, toasted and coarsely chopped
2 beetroots, scrubbed, peeled and cut into matchsticks
½ lemon, juice

Walnut and thyme dressing
2 tbsp walnut oil
2 tbsp white wine vinegar
½ tsp thyme, finely chopped
½ garlic clove, crushed (optional)
Pinch sugar, or to taste


Preparation time:
10 minutes

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


  1. For the dressing, whisk the ingredients in a bowl to combine, season to taste.
  2. Toss the apple and pear wedges in the lemon juice.
  3. Combine the salad ingredients in a large bowl, drizzle with the walnut and thyme dressing, toss lightly and serve immediately.

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