Refreshing and healthy recipe for Nectarine, Asparagus and Blue Cheese Salad recipe
12 Asparagus spears (or an alternative)
1 Head radicchio
150g Washed rocket leaves
250g Blue cheese (Roquefort or Dolcelatte is also good)
25ml White balsamic vinegar (or white wine vinegar)
60ml Olive oil
Firstly trim the asparagus, then heat up a griddle pan, drizzle over a little oil and char grill the asparagus for 5-8 minutes until just cooked, then cool.
Next make the dressing simply by mixing the ingredients together well.
Make the final preparations by de-stoning and cutting the nectarines into quarters and then in half again.
Cut the bottom off the radicchio, discard and break into separate leaves. Mix the leaves, with a little of the dressing and arrange onto four plates.
Then arrange the asparagus and nectarine pieces on top and crumble over the cheese.
Finally drizzle with a little extra dressing.
Recipe provided by Beautiful Country, Beautiful Fruit.