- 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
Place the asparagus and nectarines onto a serving platter and drizzle with the vinaigrette.
Serve with the goat’s cheese.