Summer greens & nectarines

Serve this vegetarian treat with crusty or garlic bread – just terrific on a balmy summer’s eve

  • Ready in 15 - 25 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 504
  • fat 45g
  • saturates 11g
  • carbs 12g
  • sugars 3g
  • fibre 2g
  • protein 12g
  • salt 0.7g


  • 1 tbsp clear honey
  • 2 tbsp balsamic vinegar
  • ½ shallot, very finely chopped
  • 125ml extra-virgin olive oil
  • 50g whole blanched almonds
  • 3 ripe nectarines
  • 85g bag watercress or mixed salad leaves
  • 150g pack goat's cheese, we used chevrissime blanc from Waitrose
  • French bread for serving


  1. MAKE THE DRESSING: In a small bowl, stir together the honey, balsamic vinegar and shallot. Now whisking, slowly drizzle in the olive oil, then season to taste.

  2. PREPARE THE SALAD: Dry roast the almonds in a small pan, tossing the pan often so the nuts brown all over but do not burn. Slice the nectarines thinly. Put the watercress or mixed salad leaves and the nectarines on 4 plates and drizzle over the dressing, crumble over the goat’s cheese. Grind black pepper over and scatter with the almonds.

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