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Nectarine and goat's cheese salad

This simple nectarine and goat's cheese salad comes with caramelized pecans which make it special. You can grill the nectarine if you prefer. This dish is ideal as a starter in a dinner menu or perfect for a light lunch during the summer.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g pecans
  • 2 Tbsp honey
  • 1 Tbsp unrefined cane sugar
  • ¼ tsp salt
  • 4 Tbsp walnut oil
  • 2 Tbsp red wine vinegar
  • ¼ teaspoon Dijon mustard
  • 100 g mixed salad leaves e.g. rocket & spinach
  • 1 small cucumber
  • 4 nectarines
  • 200 g goat cheese

Method
 

  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.