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.
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.