Courgettes croquantes marinées au jus de citron


  • 250 g (0,55 lbs) lettuce leaves
  • 400 g (0,88 lbs) goat cheese log
  • 3 or 4 yellow nectarines
  • Olive oil
  • Balsamic vinegar
  • Salt pepper

Rinse the salad and the nectarines.
Squeeze the young shoots and cut the nectarines into thin slices of 1 cm (1,96 inc).
Slice the goat cheese log.
Arrange the slices of nectarines and goat cheese alternately to form
a circle in the plates. Then place the lettuce in the center.
Drizzle with the oil, vinegar, salt and pepper mixture.
Serve immediately.

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