Easy and vibrant, this cucumber salad is a little sweet and a little sour - the perfect pair for our Rutherford Sauvignon Blanc.
½ cup rice wine vinegar
½ cup Round Pond Meyer Lemon Citrus Syrup
½ Tsp salt
1 Tbsp peeled and finely chopped ginger
3 Tbsp colored bell peppers finely chopped
Peel cucumbers and slice with a knife or mandolin into thin rounds. Mix vinegar and Round Pond's Meyer Lemon Syrup with salt and ginger. Add cucumbers and peppers to vinegar and syrup mixture, stir and serve.
Recipe by Jeff Dawson, Round Pond Estate Curator of Gardens