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Nectarine Salad

A community recipe by renee

Not tested or verified by Nigella.com

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Introduction

This is such a good salad and always extremely popular especially with men - I have never had any left overs.

Ingredients

Serves: 2

Metric Cups

For the Nectarine Salad

250 grams caster sugar
60 millilitres water
100 grams pecan nuts
watercress
rocket
6 nectarines
peaches
Parmesan cheese

For the Dressing

125 millilitres olive oil
45 millilitres honey
60 millilitres lemon juice (fresh)

For the Nectarine Salad

8⅚ ounces superfine sugar
2 fluid ounces water
3½ ounces pecan nuts
watercress
arugula
6 nectarines
peaches
Parmesan cheese

For the Dressing

4 fluid ounces olive oil
2 fluid ounces honey
2 fluid ounces lemon juice (fresh)

Method

Nectarine Salad is a community recipe submitted by renee and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make a caramel with the sugar and water. Boil till only just golden. Pour over pecan nuts on a piece of non-stick baking paper and allow them to set . Break into pieces.

Arrange fresh watercress and rocket on a large platter.

Slice nectarines or peaches and arrange on the leaves.

Slice some parmesan with a vegetable peeler and scatter over the nectarines.

Mix dressing ingredients together and drizzle over. (You might need less depending on the amount of leaves and the size of the platter. Don't drown it!)

Make a caramel with the sugar and water. Boil till only just golden. Pour over pecan nuts on a piece of non-stick baking paper and allow them to set . Break into pieces.

Arrange fresh watercress and arugula on a large platter.

Slice nectarines or peaches and arrange on the leaves.

Slice some parmesan with a vegetable peeler and scatter over the nectarines.

Mix dressing ingredients together and drizzle over. (You might need less depending on the amount of leaves and the size of the platter. Don't drown it!)