Sprouts with Apples and Nasturtium Leaves

• 1/4 pound mixed delicate sprouts, such as alfalfa, watercress and mustard seed (about 4 cups)
• 1 Granny Smith apple, finely julienned
• 1 1/2 teaspoons toasted peanut or sesame oil
• 1 1/2 teaspoons grapeseed oil
• Fine sea salt
• 4 large nasturtium leaves
• 1/4 cup sheep's milk or goat's milk yogurt

1. In a large bowl, toss the sprouts with the apple, peanut oil and grapeseed oil.
2. Season with salt.
3. Mound 1/2 cup of the sprout salad on each of 4 large plates.
4. Top each mound with a nasturtium leaf and the remaining salad.
5. Drizzle the yogurt around the plates and serve.

delicate sprouts, apple, peanut, grapeseed oil, salt, nasturtium leaves, milk

Taken from www.foodandwine.com/recipes/sprouts-apples-and-nasturtium-leaves (may not work)