Sprouts with Apples and Nasturtium Leaves

• Recipe by Pierre Gagnaire

Ingredients

1. 1/4 pound mixed delicate sprouts, such as alfalfa, watercress and mustard seed (about 4 cups)
2. 1 Granny Smith apple, finely julienned
3. 1 1/2 teaspoons toasted peanut or sesame oil
4. 1 1/2 teaspoons grapeseed oil
5. Fine sea salt
6. 4 large nasturtium leaves
7. 1/4 cup sheep's milk or goat's milk yogurt

Directions

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