For the dressing
180 ml olive oil
60 ml Brut Rose Méthode Cap Classique or any other quality sparkling wine
10 ml honey
60 ml pomegranate seeds
a handful of flat leaf parsley, chopped
salt and ground black pepper
For the salad
200 g oak smoked salmon ribbons
2 granny smith apples, julienned
80 ml fresh coconut shavings
a handful of edible flowers
a handful of pomegranate seeds
a handful of baby herb leaves
Prepare the dressing: Combine all the ingredients for the salad dressing in a bowl and whisk together. Season to taste and set aside.
Assemble the salad: Combine the apple, coconut, edible flowers, baby leaves and pomegranate seeds. Add the salmon and toss gently.
Serve with the pomegranate dressing.
Michael’s wine recommendation – CLICK HERE
Vickie de Beer is the Food Editor of Rooi Rose Magazine and a recipe developer works with Charles Russell and they have a stunning website called www.breadnbutter.co.za. Vickie is a much lauded and award winning Food Editor and Writer. She has a unique eye for food and it’s joys. Charles who is a photographer based in Stellenbosch. Charles does many of the product packshots I use on this website, he is a talented Beverage, Lifestyle, Architectural and Landscape Photographer and has a wonderful eye for food – to go to his website CLICK HERE.
They are a unique team which needs to be more well known than it is.