It’s officially Stone Fruit season and there’s no better way to celebrate the long summer days than with fresh, delicious, scrumptious dishes that pays homage to the season. It’s this time of year when peaches, plums and nectarines are within arm’s reach so, when planning your next summertime get-together, add a little elegance and freshness with this tantalising Nectarine, Asparagus and Blue Cheese Salad from local celebrity chef, Jenny Morris. It’s summer on a plate and makes for the perfect starter or side dish!
Nectarine, Asparagus and Blue Cheese Salad
Preparation time: 10 minutes
Cooking time: 8 minutes
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.
For more delicious stone fruit recipes visit the Beautiful Country Beautiful Fruit website here.