Goats cheese salad with crispy buckwheat and french dressing matched with Shingle Peak Reserve Pinot
Crispy buckwheat and creamy goat's cheese top a fresh Cos and spinach salad, dressed with white wine vinegar and honey; paired perfectly with Shingle Peak Reserve Pinot Gris 2013.
Ingredients
- 60g goats cheese, crumbled
- 2 baby, Cos broken into leaves
- 2 cups spinach, washed
- 1 cup Buckwheat
- 2 breakfast Radish, finely sliced
- 120ml olive oil
- sea salt, to taste
- 45ml white wine vinegar
- 5g dijon mustard
- 5g honey
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