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Summer greens & nectarines

Summer greens & nectarines

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  • Preparation and cooking time
    • Total time
    • Ready in 15 - 25 minutes
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal504
fat45g
saturates11g
carbs12g
sugars3g
fibre2g
protein12g
low insalt0.7g
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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

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.

Goes well with

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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