“This is a very pretty salad to have as a light lunch or starter. It is almost surprising how well the blue cheese and nectarines go together. I know British asparagus aren’t in season over winter, but the imported variety is also lovely as a treat. Or look towards some winter vegetables like salsify, roasted pumpkin, chargrilled spring onions, fennel or just some extra radicchio and your favourite lettuce.” Sophie Michell Serves 4 Preparation time 10 minutes Cooking time 8 minutes Ingredients 12 Asparagus spears (or an alternative) 1 Head radicchio 150g Washed rocket leaves 2 Nectarines 250g Blue cheese (Roquefort or Dolcelatte is also good) Dressing; 25ml White balsamic vinegar (or white wine vinegar) 60ml Olive oil
Method 1. Firstly trim the asparagus, then heat up a griddle pan and char grill for -8 minutes until just cooked, then cool. 2. Next make the dressing simply by mixing the ingredients together well. 3. Make the final preparations by de-stoning and cutting the nectarines into quarters and then in half again. 4. 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. 5. Then arrange the asparagus and nectarine pieces on top and crumble over the cheese. 6. Finally drizzle with a little extra dressing. Recipe courtesy of South African fruits by Sophie Michell