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Salad season at Welgegund Heritage Wines

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Summer is upon us and at Welgegund, salad season has arrived! Our salads are usually simple, made with only the freshest ingredients, often sourced from our thriving vegetable and herb gardens and then we add one of our homemade salad dressings to add to their healthy deliciousness! Here are a few of our favourite summer salad dressings, all made with our fabulous Welgegund olive oil, available for purchase right here!

Raspberry Vinaigrette

2 1/2 tablespoons raspberry vinegar
1/3 cup olive oil
2 tablespoons shallots, finely chopped
3 tablespoons honey
1 teaspoon Dijon mustard
Salt & pepper to taste

Combine the olive oil & vinegar in a small bowl
Whisk to combine
Add the rest of the ingredients and whisk to mix thoroughly
Season to taste
Store in a sealed jar in the fridge












This dressing is ideal with a salad of baby spinach leaves, halved strawberries, pecan nuts and crumbled Boursin goats cheese. If you don’t have raspberry vinegar, combine 2 1/2 tablespoons of champagne vinegar with a teaspoon raspberry jam and reduce the honey to 2 tablespoons.
We love this salad with our Welgegund 2017 Old Vine Chenin Blanc.


Warm Red Currant Dressing


75g red currants
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon brown sugar


Combine all the dressing ingredients in a small saucepan and cook over a medium heat for 3 or 4 minutes until warm but not hot.
Remove from heat and use immediately

This is particularly delicious with a wild rocket and goats cheese salad. Add walnuts and avocado for extra deliciousness! Try this salad with the Welgegund 2019 Grenache Noir

Greek Style Vinaigrette

8 anchovies
Olive oil
2 clove garlic, crushed
Juice of 1 lemon

Pound the anchovies in a mortar & pestle to a paste like consistency
Add the garlic and pound again to combine
Combine the lemon juice with approximately the same amount of olive oil in a bowl and whisk
Add the anchovy & garlic paste and whisk again until a homogenous vinaigrette is formed

Use this vinaigrette with a hot roasted or braaied vegetable salad served with roast lamb. Especially good with the Welgegund 2017 Old Vine Cinsault.

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