Cheese and fruit are a classic combination and this nectarine salad is full of flavour. Light and simple to make, it is perfect for these hot, sticky days. Black Doris Plums are a lovely alternative, as is the classic pear. A creamy blue cheese is ideal, but for those who don’t like blue cheese, a crumbly feta is a beautiful substitute. I’ve used toasted walnuts here as I love the combination of walnuts with stone fruit. However, feel free to substitute to the nuts of your choice, but you still want the crunch of something; almond are lovely as are pecans.
Be certain to pick up the best fruit you can find. You want ripe but firm nectarines that can withstand the vinaigrette. Over ripe fruit will collapse into a sloppy mess and not provide the contrast in textures we’re after. The vinaigrette is simple to make in an old jam jar, put the ingredients in and shake. It will keep for a a week or so in the fridge, just shake it again before use.
If you’re packing this salad for the office, or a picnic, take the dressing separately and add just before serving.
Ingredients
- 200gm cos lettuce leaves
- 2 x nectarines, stones removed and thickly sliced
- 1/2 green capsicum, sliced
- 100gm creamy blue cheese
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- Squeeze of runny honey
- 10gm walnuts, lightly toasted and chopped
- 1 x handful fresh parsley chopped
Instructions
Wash lettuce leaves and scatter over a platter. Toss the nectarine slices and capsicum through the leaves and crumble blue cheese over the top. Put the olive oil, lemon juice and a squeeze of honey in a jam jar. Screw the lid on and shake until combined. Toss through the salad and scatter the walnuts and parsley over the top. Season with salt and pepper and serve.
