Summer Greens & Nectarines
Imagine a delightful summer salad bursting with vibrant colors and flavors. Sweet and juicy nectarines, peppery watercress, and creamy goat's cheese come together in perfect harmony. Topped with crunchy roasted almonds and drizzled with a tangy balsamic dressing, this salad is not only pleasing to the eye but also a deliciously satisfying dish that will have your taste buds singing with joy.
— Constant Cookbook
Ingredients
- 1 tbsp clear honey
- 2 tbsp balsamic vinegar
- ½ shallot , very finely chopped
- 125ml extra-virgin olive oil
- 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
Instructions
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 504 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.7 milligram of sodium
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