- 2 ripe tomatoes
- 1 head of baby cos lettuce
- 3 ripe nectarines
- 2 T red wine vinegar
- 2 T extra virgin olive oil
- micro mustard cress herbs
- freshly ground black pepper, to taste
Cut the tomatoes into quarters. Coarsely shred the baby cos lettuce and halve the nectarines.
Drizzle with red wine vinegar and extra virgin olive oil and arrange on a large platter.
Sprinkle over micro mustard cress herbs and season with a good crack of black pepper.