Peach And Goats Cheese Salad, Toasted Almonds And Crispy Bacon

Paired with Zandvliet Estate Chardonnay


4 peaches
½ cup balsamic
1 tablespoon honey
2 slices bacon
8 figs
150 grams spring greens
50 grams blue cheese, crumbled
⅓ cup almonds, chopped and toasted
2 tablespoons extra virgin olive oil
1½ tablespoons whole grain mustard
2 tablespoons apple cider vinegar

Preheat oven to 200°C. Cut each peach in half around the pit then pull apart from the pit. Cut each half in half. Place peach quarters on a baking dish. Mix balsamic vinegar with honey and drizzle over the peaches. Season with salt and pepper. Place in the oven and roast 30 minutes until caramelized and tender.
Place bacon slices in a cold skillet and turn on medium-high heat. Cook until crispy, flipping halfway. Remove to a paper towel lined plate and set aside.
Place greens in a large salad bowl. Halve figs and add to the bowl. Add peaches, crumbled bacon, blue cheese, and almonds.
Whisk olive oil, mustard and vinegar in a small bowl. Drizzle over salad and serve.

Award Winning

Zandvliet Estate Chardonnay

Awarded the Gold Vitis Vinifera Award

Matured for 6 months in French oak barrels, this Chardonnay has enough fruit and acidity for the perfect balance.