• Smoked salmon
• Smoked cod
• Smoked sardine
• Hard-boiled quail eggs
• Lettuce mix
• Sprouts
• Vinegar onions
• Pickled cucumbers
• Capers
• Baby radishes
• Salmon roe
• 2 tablespoons aioli or mayonnaise
• 2 teaspoons Riesling bittersweet vinegar
• Salt

1. On the bottom of a serving plate, arrange lettuce leaves in the shape of a ring.
2. Add the smoked sardines, salmon and cod cut into slices.
3. Add also the hard-boiled quail egg halves, the chopped pickled cucumbers, the baby radishes… and the rest of the ingredients you like.
4. Mix together aioli (or mayonnaise) and Riesling bittersweet vinegar.
5. Place in a pastry bag and decorate the ring with little dots.
6. Set aside in the fridge until serving time.

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• Lettuce mix
• 1 nectarine or mango
• 4 figs
• Cantaloupe melon
• Filo or brick pastry
• Butter
• Goat cheese
• Ground pistachios
• Nuts
• Toasted hazelnuts
• Olive oil
• Bittersweet of Riesling Castell de Gardeny
• Salt
• Sugar

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

1. Begin by making the vinaigrette with the oil, Bittersweet of Riesling, 5 or 6 chopped and toasted hazelnuts and a pinch of salt. Toss well and set aside.
2. To make the crispy goat cheese, take a sheet of brick or filo pastry, spread butter over it, put a slice of goat cheese on it and wrap. Bake it at 180 degrees until golden brown.
3. Cut a couple of figs into quarters, sprinkle with sugar and burn with a blowtorch; set aside.
4. On a salad plate arrange a few lettuce leaves, some melon balls, the caramelized fig quartiers, some nectarine dices, a few nuts and some ground pistachios.
5. Finally, add the crispy goat cheese and dress with vinaigrette.

Original recipe created by Sonia from the blog PAVISUCRE

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• Lettuce mix
• 3 or 4 apricots
• 1 avocado
• Goat cheese
• Toasted white sesame seeds
• Shelled pistachios
• Extra virgin olive oil
• Bittersweet of Riesling – Castell de Gardeny
• Salt

Preparation time: 10 minutes
Serves: 4

1. To begin with, make the vinaigrette with the oil, Riesling bittersweet, toasted sesame seeds and a pinch of salt. Toss well and set aside.
2. On a salad plate arrange a few lettuce leaves, crumbled goat cheese, some avocado slices, apricot quarters and shelled pistachios.
3. Finally dress with the vinaigrette.

Original recipe created by Sonia from the blog PAVISUCRE

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets