Nectarine and blue cheese salad recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 415 calories / serving
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Nectarine cheese salad HERO

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. 

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  • 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)
  • For the dressing

  • 25ml white balsamic vinegar (or white wine vinegar)
  • 60ml olive oil
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  • Energy 1720kj 415kcal 21%
  • Fat 34g 49%
  • Saturates 14g 70%
  • Sugars 10g 11%
  • Salt 2g 33%

of the reference intake
Carbohydrate 12.4g Protein 16.2g Fibre 3.2g

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