Duke Chenin Blanc with green leafy salad

Green leavy salad with toasted seeds, nuts and balsamic glaze

Chenin Blanc

Serves 4

Chef Mariza de Jager


  • 1 cup balsamic vinegar

  • ¾ cup sugar

  • ¼ cup olive oil

  • 3 Tbsp pumpkin seeds

  • 3 Tbsp sunflower seeds

  • 50g pecan nuts

  • 50g walnuts

  • 50g parmesan shavings

  • green leafy salad leaves, washed and dried

  • onion sprouts for garnish


    1. Place balsamic vinegar and sugar in a pot and over medium heat, stir until sugar is dissolved.

    2. Bring to a boil and allow to reduce until thickened. Allow to cool before transferring to a squeezy bottle.

    3. Warm a pan over medium heat. Add oil to pan with seeds and nuts. Stir over heat until lightly toasted. Remove from pan into a bowl and allow to cool.

    4. Place salad leaves on plate, sprinkle nuts and seed mixture with parmesan shavings over salad leaves.

    5. Drizzle with balsamic glaze and add garnish to salad.

    Serve with warm bread and a glass of DUKE Chenin Blanc.