Asparagus with nectarines, goat’s cheese and truffle vinaigrette

Asparagus with nectarines, goat's cheese and truffle vinaigrette

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  • 6
  • Easy
  • 20 minutes
  • Iona Sauvignon Blanc 2017

Ingredients

  • 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

Cooking Instructions

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

Serve with the goat’s cheese.

Browse more salad recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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