2 firm, ripe avos cut into chunks
2 cups roughly chopped sweet melon
16 spears of Asparagus lightly steamed and halved
10 sweet basil leaves roughly chopped
½ cup black olives
Salt and freshly ground black pepper
250 g chevin
150 g pancetta crisply cooked and chopped
On a platter arrange all the ingredients in layers except the pancetta and goats cheese, which you will scatter over the top. Drizzle with the dressing when you are ready to serve.
3 tbls Extra virgin olive oil
2 tbls Jenny Morris Private Collection Sauvignon Blanc
Shake the ingredients together and drizzle over the salad.
About Jenny Morris Private Collection Sauvignon Blanc
Freshly cut grass, asparagus and sweet melon tones are all evident on the nose.
The palate enjoys a fresh and crisp finish.
© Jenny Morris