Summer greens & nectarines

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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.
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.

Based on a recipe from Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, published by Big Ideas Publishing Inc.

504 kcalories, protein 12g, carbohydrate 12g, fat 45 g, saturated fat 11g, fibre 2g, salt 0.7 g

'The almonds complemented the other ingredients - they also looked colourful on the plate. Perfect for an informal supper served outdoors.'

http://www.bbcgoodfood.com/recipes/2995/

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Ingredients

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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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

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

504 kcalories, protein 12g, carbohydrate 12g, fat 45 g, saturated fat 11g, fibre 2g, salt 0.7 g

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