Peach & hazelnut salad
- Preparation and cooking time
- Serves 6
For the dressing
- 50g skinned hazelnuts , roughly chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- STEP 1
Heat oven to 200C/fan 180C/gas 6. Make the dressing. Place the hazelnuts on a roasting tray and cook in the oven for 3-5 mins until golden, being careful not to burn them – they’ll toast very quickly. Then tip them into a large bowl, mix in the oil and sherry vinegar, and season.
- STEP 2
Place the peach slices on the roasting tray and drizzle with the olive oil and the Armagnac, and season lightly with salt and plenty of black pepper. Place the tray in the oven and roast the peaches for 5 mins to heat through.
- STEP 3
Add the whole cheese to the baking tray and roast for a further 2 mins until just starting to melt. Place the lamb’s lettuce and rocket in the bowl with the hazelnut dressing. Toss well. Arrange the dressed leaves on individual serving plates and top with the roasted peaches and a wedge of cheese. Drizzle over any remaining dressing and serve immediately.