Nectarine, baby greens and sprout salad
- 2 nectarines, stoned and sliced
- 80g baby greens
- 40g beetroot sprouts
- 40g onion sprouts
- salt and freshly ground black pepper, to taste
- 100ml olive oil
- 20ml (4 tsp) sesame oil
- juice of 1 small lemon
Combine all the salad ingredients in a serving dish. Mix all the dressing ingredients in a jug, pour over the salad and serve with crusty bread.
To drink: Klein Constantia Rhine Riesling 2008, with pineapple and cinnamon flavours and a crisp, dry finish.