Warm nectarine salad with blue cheese, prosciutto and chilli pecans
This stunning salad is all about beautiful ingredients and lots of texture – and it can be whipped up in a flash! Serve as a colourful side, or generously as a main dish.
- 20 mins preparation
- Serves 4
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Ingredients
- 30 g butter
- 4 nectarines, cut into bite-sized pieces
- 1/4 cup pure maple syrup
- zest and juice 1 orange
- 1/2 cup pecans
- 2 tbsp sweet chilli sauce*
- 4 handfuls mixed greens – cos, mesclun, etc.
- 1/4 cucumber, deseeded and sliced
- 8 slices prosciutto
- 100 g soft blue cheese
- edible flowers, to garnish
Method
- 1Heat butter in a medium frying pan and sauté nectarine pieces with maple syrup, orange zest and juice on a medium-high heat until tender and starting to caramelise.
- 2Meanwhile, in another frying pan over medium heat, cook pecans in the chilli sauce until golden and sticky. Transfer to a board to cool a little, then roughly chop.
- 3Arrange the greens and cucumber on serving plates. Top each with 2 slices of prosciutto and 2 slices of blue cheese. Spoon over the nectarine and drizzle over any juice. Scatter with chopped pecans and edible flowers.
Notes
*Check label if eating gluten free.
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