8 rainbow radish, chopped into wedges
2 cups peas, cooked
½ cup fennel fronds
4 cups fresh rocket
2 bunches asparagus, blanched and chopped into 3cm pieces
½ cup mint leaves
½ cup parsley leaves
¼ cup roasted pecans, chopped
2 tbsp eschalot, finely chopped
2 tbsp pomegranate molasses
1 tbsp Sherry vinegar
⅓ cup olive oil
1 garlic clove, finely chopped
1 tsp Dijon mustard
2 tbsp lemon juice
sea salt and freshly cracked black pepper
1To make dressing, place eschalot, molasses, vinegar, olive oil, garlic, Dijon and lemon juice in a bowl and whisk to combine. Season with sea salt and black pepper.
2Place radish, peas, fennel fronds, rocket, asparagus, mint, parsley and pecans in a large bowl. Drizzle with dressing and gently toss to combine.
This bright breezy salad needs an equally perky wine. The Dal Zotto family pioneered prosecco in Australia and remains one of its preeminent proponents. The zest of the Col Fondo is in tandem with the aniseed flavours of the fennel, the peppery spice of the rocket and the heat of the radish. Indeed, this prosecco would work with almost any salad with its gentle fresh pear flavours and defining lemon sorbet acidity. This acidity plays off nicely with that of the pomegranate.