The ideal accompaniment to Spring and our newly-released Unwooded Chardonnay 2015…

Serves: 4 – 6


For the citrus vinaigrette:

  • 1 crushed garlic clove
  • ½ a tablespoon of grated onion
  • 125 ml vegetable oil
  • 80 ml freshly squeezed orange juice
  • 45 ml freshly squeezed lime juice
  • 30 ml honey
  • 1 small teaspoon of cumin
  • ½ teaspoon of salt
  • A good few grinds of black pepper

Place all the ingredients in a tightly sealed jar and shake, shake, shake! You can store this in the fridge for a while or use immediately. Just shake before using.


For the salad:

  • 125 grams of sliced almond (roasted)
  • 2 peeled and thinly sliced pears (length-ways)
  • 1 romaine heart, roughly chopped
  • 1 cucumber, trimmed, halved lengthwise, and thinly sliced
  • 1 or 2 ripe avocado, cut into cubes
  • 15 basil leaves, torn
  • 1/3 cup torn fresh dill fronds


We’re guessing you don’t need instructions on how to throw this salad together, but in case you’ve never roasted sliced almonds before: Preheat the oven to 180°C. Then spread almonds in a single layer on baking tray. Bake for 3-4 minutes, shaking the tray half way to avoid burning any almonds. Once the almonds have turned light brown, remove from oven and immediately pour onto a plate or platter where they can cool in a single layer.

Once cooled, sprinkle on top of your salad, drizzle on the desired amount of vinaigrette, crack open a bottle of Unwooded Chardonnay and enjoy!