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Nectarine, Asparagus And Blue Cheese Salad

Sophie.Michell's picture
“This is a very pretty salad to have as a light lunch or starter. It is almost surprising how well the blue cheese and nectarines go together. I know British asparagus aren’t in season over winter, but the imported variety is also lovely as a treat. Or look towards some winter vegetables like salsify, roasted pumpkin, chargrilled spring onions, fennel or just some extra radicchio and your favourite lettuce.” - Sophie Michell
Ingredients
  Asparagus spears 12 (An Alternative)
  Radicchio head 1
  Rocket leaves 150 Gram, washed
  Nectarines 2
  Blue cheese/Roquefort / dolcelatte 250 Gram
  White balsamic vinegar/White vinegar 25 Milliliter
  Olive oil 60 Milliliter (Dressing;)
Directions

1. Firstly trim the asparagus, then heat up a griddle pan and char grill for 5-8 minutes until just cooked, then cool.
2. Next make the dressing simply by mixing the ingredients together well.
3. Make the final preparations by de-stoning and cutting the nectarines into quarters and then in half again.
4. Cut the bottom off the radicchio, discard and break into separate leaves. Mix the leaves, with a little of the dressing and arrange onto four plates.
5. Then arrange the asparagus and nectarine pieces on top and crumble over the cheese.
6. Finally drizzle with a little extra dressing.

For more information about South African fresh produce please visit BeautifulCountryBeautifulFruit.co.uk

Recipe Summary

Cuisine: 
African
Course: 
Side Dish
Dish: 
Salad
Preparation Time: 
10 Minutes
Cook Time: 
8 Minutes
Ready In: 
18 Minutes
Servings: 
4

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