This dish really is summer incarnate for me; it is light, bright and fresh and I just can’t get enough of it! It’s great on its own or you can top it with a protein like chicken or steak.
I have an allergy to nuts but I added pecans to the dish for others to try and they said it was a delicious addition.
- 3 Ripe Nectarines
- 150 grams Goats Cheese
- 1 Bag of Lambs Lettuce
- 1 Little Gem Lettuce
- 4 Tbsp. Olive Oil
- 2 Tbsp. Honey
- 2 Tbsp. Dijon Mustard
- 1 Tbsp. Rice Wine Vinegar or White Wine Vinegar
This salad truly is so quick and easy to make! Start by washing and slicing the Little Gem Lettuce into thin strips. Then place in a large serving bowl along with the Lambs Lettuce.
Slice the Nectarines into thin slivers and place on top of the Lettuce. Slice the Goats cheese into thin round slices and scatter around the Nectarines and Lettuce.
Add all the ingredients for the Salad Dressing into a jug or pot and mix well. Pour some of the Salad Dressing over the salad and then season with a little Sea Salt and Black Pepper.
This salad is delicious on its own, or serve it like I did alongside my Fennel & Lemon Chicken & Roasted Red Peppers (recipe is the same marinade I use for the Spatchcock Chicken, but can easily be added to Chicken Breasts instead!).
- You need ripe nectarines – the beauty of this salad is the fresh summery flavour from the nectarines, so use them when they are in season.
- I prefer to avoid the crumbly feta type of Goats Cheese and instead go for the classic Chevre variety that can be sliced.
- Taste the salad dressing and adjust the flavours to suit you. Honey goes really well with both nectarines and Goats Cheese, but if it is too sweet then just add in a little more Rice Wine Vinegar or a squeeze of Lemon.