Sauvignon Blanc and Goat's cheese are classic partners and in this easy little salad combining the cheese with crisp apple and fragrant granadilla, you'll find a pumped up version that will tantalise your tastebuds!

Crisp Apple and Granadilla Salad

Serves 4 as a starter or a side

 2 x Granny Smith apples, washed

Juice of half a lemon

100 g baby salad and herb leaves

Pulp of 3 - 4 fresh granadillas or 125ml (1/2 a cup) tinned pulp

50 g pecan nuts, roughly chopped

100 g Chevin, full fat goat’s cheese, crumbled

Slice the apples thinly using a mandolin or very sharp knife.

Drizzle the lemon juice over the apples to ensure that the apples do not brown.

Scatter the salad and herb leaves in a serving bowl and top with the sliced apples.

Drizzle the granadilla pulp over the salad followed by the pecan nuts and crumbled goat’s cheese.

Serve the salad with chilled glasses of Leopards Leap Classic Sauvignon Blanc