Summer greens & nectarines

Summer greens & nectarines

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Cooking time

Ready in 15 - 25 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
504
protein
12g
carbs
12g
fat
45g
saturates
11g
fibre
2g
sugar
3g
salt
0.7g

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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Method

  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.

Recipe from Good Food magazine, August 2003

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Comments

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lorrsmac's picture
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The zing of the dressing, the creaminess of the goats cheese and the sweetness of the nectarines makes this a tasty, tasty salad!

lorrsmac's picture
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The zing of the dressing, the creaminess of the goats cheese and the sweetness of the nectarines makes this a tasty, tasty salad!

tastythoughts's picture

This salad looks remarkably delicious. My husband and I will be trying this recipe soon. Recently, we used goat cheese and nectarines to make a wonderful appetizer and loved it!

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