Be bold and rejuvenate your spring salad repertoire by adding a generous splash of Pongrácz Rosé Méthode Cap Classique to your dressing. With its beautiful salmon hue and delicate balance between acidity, red berries and soft yeasty tones, Pongrácz Rosé hits all the right notes to elevate a mundane salad into a culinary triumph. It makes a perfect dressing for a salmon salad of young spring leaves, baby herbs and forest berries, so get foraging to find the freshest ingredients for your next al fresco get together, accompanied by ample flutes of Pongracz Rosé of course.
Spring Salmon Salad with Pongrácz Rosé dressing
For the dressing:
180ml (¾ cup) olive oil
60ml (¼ cup) Pongrácz Rosé
10ml (2 t) honey
60ml (¼ cup) pomegranate seeds
Handful of parsley, chopped
Salt and ground black pepper to taste
For the salad:
200g oak smoked salmon ribbons
2 granny smith apples, thinly sliced
100g black berries
8 baby radishes
Handful of edible flowers
Handful of pomegranate seeds
Handful of baby herb leaves
- For the dressing; whisk all the ingredients together in a bowl until just combined. Season with salt and ground black pepper.
- Combine the apples, black berries, radishes, flowers, baby leaves and pomegranate seeds. Add the salmon and toss gently.
- Serve with Pongrácz Rosé dressing.
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