Starters & Light meals
Asparagus with nectarines and truffle vinaigrette
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Wine/Spirit Pairing
Iona Sauvignon Blanc
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Place the asparagus and nectarines onto a serving platter and drizzle with the vinaigrette.
Serve with the goat’s cheese.
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