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Serves: 6
4 ripe nectarines (sliced into wedges)
80g Parma ham or Prosciutto
100g salad leaves/rocket
50g toasted pine nuts
6tbsp rapeseed or olive oil (we like Pure Kent Oak Smoked Rapeseed Oil)
125g local goats’ cheese (we like The Traditional Cheese Dairy’s ‘Stonegate’)
A delightful combination of summer flavours from Nicci Gurr.
Wash and spin the salad leaves. Wrap the wedges of nectarine with the strips of Parma ham and place randomly over the leaves. Crumble the goats’ cheese on top and sprinkle with the toasted pine nuts. Serve with a simple dressing of rapeseed or olive oil.
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