Nectarine and blue cheese salad
When nectarines are in season, I inevitably feel the need to make this delicious salad. The different flavours in this salad complement one another beautifully and it is so pretty to serve to guests. Delicious as a side with roast chicken or even as a starter with bread of your choice.
Nectarine and blue cheese salad
Serves 4 - 6
Dressing:
50 ml olive oil
30 ml apple cider or raspberry vinegar
20 ml honey
10 ml mild wholegrain mustard
salt and freshly ground black pepper to taste
5 large fresh mint leaves, thinly sliced
Salad:
150 g asparagus, well washed
50 g pecan nuts or roasted flaked almonds or 50 - 75 ml roasted sunflower seeds
120 - 150 g mixed lettuce, baby spinach or herbs, such as rocket and watercress
4 - 6 firm, but ripe nectarines, sliced into thin wedges
50 g blue cheese or goat’s cheese, coarsely crumbled
40 - 50 fresh mint leaves
Method:
- Dressing: Whisk all the ingredients (except the mint) together and season to taste. Gently stir in mint and leave to stand for 15 - 20 minutes.
- Meanwhile prepare the salad. Place asparagus in an AMC Dome and pour boiling water over. Leave to stand for 5 - 10 minutes, depending on their thickness and drain. Immediately pour cold water over, leave to cool for a few minutes and drain very well.
- Assemble salad by layering all the ingredients together. Serve with the dressing.
Tips & variations:
- If asparagus is unavailable or too expensive, I often substitute it with blanched green beans or broccoli florets.
- To roast almonds or seeds: Preheat an AMC 24 cm Chef's Pan over a medium temperature until the Visiotherm reaches the first red area. Place nuts or seeds in unit and toss to gently roast. Take care as they burn easily.
- Add strips of roasted chicken and serve as a light meal. Alternatively, marinate chicken in some of the dressing, pan-fry and slice. Allow to cool and add to salad.
- Substitute nectarines with yellow cling peaches, mango or even grapes.
Cookware we used:
