Müller Thurgau, dry, 2012
Tangy notes of juniper and violet complement the fruity aroma of this salad. A rounded, smooth, and mineral-driven wine that perfectly cleanses the palate.
Halve grapes and chop walnuts roughly. Halve red cabbage, remove stem, and thinly slice.
Fill half of a large saucepan with water, add some salt, and bring to a boil. Place red cabbage into boiling water and blanch for approx. 3 – 5 min. Then, drain and rinse with cold water.
For the dressing, add orange juice, olive oil, walnut oil, raspberry vinegar, agave syrup, and balsamic cream to a canning jar. Season to taste with salt and pepper and shake well to combine.
In a large bowl, combine red cabbage, grapes, walnuts, and dressing. Mix well to combine.
Quarter and pit avocado. Carefully remove peel and cut into slices. Brush with vegetable oil.
Preheat a grill pan over medium-high heat. Grill avocado slices on each side for approx. 1 – 2 min. Drizzle with lemon juice. For serving, transfer salad to a plate and top each portion with grilled avocado. Enjoy with fresh bread.