Summer greens & nectarines

• clear honey↗1 tbsp tbsp
• balsamic vinegar↗2 tbsp tbsp
• shallot↗½

  very finely chopped

• extra-virgin olive oil↗125ml ml
• whole blanched almonds↗50g g
• ripe nectarines↗3
• bag watercress↗85g g

  or mixed salad leaves

• pack goat's cheese↗150g g

  we used chevrissime blanc from Waitrose

• French bread↗

  for serving

Step-by-step instructions

1. 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. 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.