Instructions

1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. Coat the pecans with the honey, sugar and salt and put these onto the tray - make sure they don't touch each other. Bake for 5-10 minutes until golden brown and caramelized.
3. Remove the tray from the oven, leave it to cool.
4. Meanwhile, rinse & drain the lettuce leaves, scatter them into a serving bowl.
5. Using a vegetable peeler slice the cucumber into thin strips.
6. Mix the oil with the mustard and a pinch of sugar, then season with salt and pepper.
7. Cut the nectarines in half, remove the stones, then cut the flesh into thin wedges.
8. Add the nectarine and cucumber to the salad, then the caramelized pecans and crumble the cheese on top. Finally drizzle with the dressing and serve.