Cass Morris of Fig and Salt created this refreshing salad for our Colour Conversations dinner and has kindly shared it with us. We recommend you enjoy this with a Brown Brothers 18 Eighty Nine Sauvignon Blanc.
2 heads of radicchio
1 fennel bulb finely sliced
4 nectarines, stones removed, cut into wedges
Couple handfuls rocket
1/4 cup toasted pine nuts or walnuts
1 wedge blue cheese crumbled
50 ml olive oil
Juice of 1 lemon
20 ml white balsamic vinegar
2 teaspoons honey
Salt and Pepper to taste
In a bowl gently toss radicchio, rocket, fennel and nectarines and blue cheese with some of the dressing.
Place on a salad platter and scatter pine nuts and remainder of dressing.