A gorgeous summer salad that’s perfect with barbequed meats and suchlike. This one is adapted from another recipe found online because I seem to be well-placed for rather mature rocket in my garden. The nectarines set off the taste really well.
- 3 tbsp Rasberry vinegar
- 1 tsp coarse grain or dijon mustard
- 5 tbsp good quality olive oil
- sugar, salt and pepper to taste
Mix together well and pour over 2 or 3 sliced ripe nectarines and a few big handfuls of rocket leaves. I added a handful or coriander leaves once as well, which was a nice variation. Use some milder leaves as well if the rocket is too strong. The original recipe also called for toasted walnuts, but I reckon pecans or cashews would be nicer.