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Asparagus with nectarines and truffle vinaigrette

By Abigail Donnelly
6
Easy
20 minutes

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

Method

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.