Ingredients

Method

For the vinaigrette, mix:
• 1 t Dijon mustard
• 2 T lemon juice
• 3 T Woolworths truffle oil
• freshly ground green peppercorns, to taste
• sea salt, to taste
For the salad:
• 24 asparagus spears, blanched
• 3 white-flesh nectarines, cut into wedges
• 2 x 150 g Chavroux smooth goat’s cheese

Method

Ingredients

Place the asparagus and nectarines onto a serving platter and drizzle with the vinaigrette.

Serve with the goat’s cheese.

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