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.

By Jo Wilcox
  • 20 mins preparation
  • Serves 4
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  • 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


  • 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.

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