Healthy

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.
Warm nectarine salad with blue cheese, prosciutto and chilli pecans
4
20M

Ingredients

Method

1.Heat 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.
2.Meanwhile, 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.
3.Arrange 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.

*Check label if eating gluten free.

Note

Related stories

Pear, beet leaves, pomegranate & blue cheese salad
Lunch

Pear, beet leaves, pomegranate & blue cheese salad

The marriage of walnuts and blue cheese is a culinary relationship that has stood the test of time. In this salad, which is perfect for late summer and autumn, our happy couple are joined by earthy, crimson-veined beet leaves, pear and pomegranate to create a passionate wee dish full of crunch and salty creaminess. Serve it with a dark sourdough loaf and a glass or two of wine. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.