Ingredients
- 2 yellow nectarines (Willowbrook Orchard)
- 2 cups sliced lettuce of choice – I used cos lettuce
- ½ loaf pumpernickel (Beanos Bakery)
- ½ cup grated sheep pecorino (Whitestone Cheese)
- drizzle olive oil (Dunford Grove)
- pinch salt
- ½ cup pine nuts
- ¼ cup olive oil (Dunford Grove)
- 2 Tablespoons red wine vinegar or apple cider vinegar
- ½ red onion – peeled and finely sliced
Nectarine Salad with Pecorino Pumpernickel Croutons
Method
- Cut the pumpernickel into approx
- 3cm cubes and toss with the drizzle of olive oil and grated pecorino in a bowl
- Place on a lined baking tray in a single layer, be sure to scrape any extra cheese out of the bowl and place on top of the croutons
- Sprinkle them with a pinch of salt
- Bake on 170 degrees celsius until the bread is crunchy and the cheese melted
- Run a knife around the nectarines and twist to halve
- Remove the stone and cut each nectarine half into 4 slices
- In bowl, build the salad by arranging the lettuce, topping with the nectarines, pine nuts, onions, and croutons
- Drizzle with olive oil and vinegar
- Enjoy!
