A wonderful salad – here made with organic products.
1- In a bowl mix: small yellow cherry tomatoes, baby asparagus cooked al dente, avocado, peaches and fresh basil.
2- Roast pine nuts for about two minutes on frying pan (no oil needed), shaking the pan constantly so that they do not burn.
3- Sprinkle the salad with the roasted pine nuts, some coarse salt, freshly ground pepper, lemon juice and olive oil.
Serve with pain campagnard or fresh bread of choice.