Name: Summer greens & nectarines
Total time: 25 min
Yield: 4
Cuisine: Australian
Ingredients: 1 tbsp clear honey; 2 tbsp balsamic vinegar; ½ shallot very finely chopped; 125ml extra-virgin olive oil; 50g whole blanched almonds; 3 ripe nectarines; 85g bag watercress or mixed salad leaves; 150g pack goat's cheese we used chevrissime blanc from Waitrose; French bread for serving

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Summer greens & nectarines

Summer greens & nectarines

Good Food team

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Serves 4

Easy

Total time: 25 mins

Ready in 15 - 25 minutes

A star rating of 4 out of 5.1 ratingRate

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Serve this vegetarian treat with crusty or garlic bread - just terrific on a balmy summer's eve

Vegetarian

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New potato, tuna & spinach salad

A star rating of 4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

For the dressing

1 tbsp clear honey
2 tbsp balsamic vinegar
½ shallot

very finely chopped
125ml extra-virgin olive oil

For the salad

50g whole blanched almonds
3 ripe nectarines
85g bag watercress

or mixed salad leaves
150g pack goat's cheese

we used chevrissime blanc from Waitrose
French bread

for serving

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Nutrition: per serving

kcal504
fat45g
saturates11g
carbs12g
sugars3g
fibre2g
protein12g
salt0.7g

low

Method

step 1

MAKE THE DRESSING: In a small bowl, stir together the honey, balsamic vinegar and shallot. Now whisking, slowly drizzle in the olive oil, then season to taste.
step 2

PREPARE THE SALAD: Dry roast the almonds in a small pan, tossing the pan often so the nuts brown all over but do not burn. Slice the nectarines thinly. Put the watercress or mixed salad leaves and the nectarines on 4 plates and drizzle over the dressing, crumble over the goat’s cheese. Grind black pepper over and scatter with the almonds.

Recipe from Good Food magazine, August 2003

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A star rating of 4 out of 5.1 rating

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