Goats’ cheese, nectarine and prosciutto salad recipe
Sweet summer stone fruit like nectarines, peaches and apricots work really well in salads, especially with salty ingredients like prosciutto. This is a meal in itself, or perfect as a side dish
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Ingredients
- 300ml olive oil
- 4 pared strips of lemon zest
- 6 sprigs lemon thyme (or regular)
- 1 garlic clove, sliced
- 1 fresh bay leaf
- 2 x 125g logs Abergavenny soft goats’ cheese
- 4 ripe nectarines, halved and destoned
- 120g wild rocket
- grated zest of 1, juice of 1⁄2 lemon
- 1 garlic clove, crushed
- 1 x 80g pack prosciutto di speck
- 30g toasted hazelnuts, roughly chopped
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