This salad will become a part of your go to recipes whenever you want to impress. The bold Cabernet Franc go so well together, a true match made in heaven. You can enjoy it as a salad, a side dish or on its own.
5 potato’s, washed and cut into wedges
4 rosemary sprigs
Salt and pepper
Olive oil for drizzling
2 onions, chopped finely
1 teaspoon garlic
250g braai mushrooms – the big one’s sliced
150ml fresh cream
1 block of blue cheese
¼ cup of walnuts
Pre-heat the oven to 200 oC. Spread the potatoes on a baking dish. Sprinkle the potatoes with the rosemary, salt and pepper and drizzle with some olive oil. Roast open for 40 -45 minutes until golden and crispy.
Now for the toppings. Fry the onion and garlic until translucent, transfer to a dish and fry the mushrooms until done, add the fresh thyme.
In a small sauce pan melt the block of cheese and add the cream. Bring it to a quick boil and let it reduce a bit.
Place the roasted potatoes in a dish and scatter the toppings over, lastly drizzle the potatoes with the cheese sauce and the nuts. Season to taste.
Recipe & Styling: Elmarie Berry
Photography: Janine CIlliers