Summer greens & nectarines

Summer greens & nectarines

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)
By
Magazine subscription – 3 issues for £5

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal504
  • fat45g
  • saturates11g
  • carbs12g
  • sugars3g
  • fibre2g
  • protein12g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

    For the dressing

    • 1 tbsp clear honey
    • 2 tbsp balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    • ½ shallot, very finely chopped
      Shallot

      Shallot

      shal-lot

      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 125ml extra-virgin olive oil

    For the salad

    • 50g whole blanched almonds
    • 3 ripe nectarines
      Nectarines

      Nectarine

      nek-tar-een

      A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…

    • 85g bag watercress or mixed salad leaves
      Watercress

      Watercress

      wort-er-cress

      With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

    • 150g pack goat's cheese, we used chevrissime blanc from Waitrose
    • French bread for serving

    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
    BBC GoodFood Magazine

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    raincloud_
    16th Aug, 2011
    4.05
    The zing of the dressing, the creaminess of the goats cheese and the sweetness of the nectarines makes this a tasty, tasty salad!
    raincloud_
    16th Aug, 2011
    4.05
    The zing of the dressing, the creaminess of the goats cheese and the sweetness of the nectarines makes this a tasty, tasty salad!
    tastythoughts
    2nd Jun, 2009
    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!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?