Caramelised Nectarine Salad- IGA Tasmania

Ingredients

• 4 ripe nectarines, halved, stones removed
• 8 thin slices of prosciutto
• 150g bag baby rocket leaves
• 2 tbsp caramelised balsamic vinegar
• Preheat the BBQ to medium.
• Cook the nectarine halves for 2 minutes on each side or until nice and golden.
• Add the prosciutto halfway and cook until just crispy.
• When both are done, place the nectarines on a serving platter with the rocket.
• Weave through the prosciutto, then drizzle with caramelised balsamic vinegar.
• Season with cracked pepper.
• Serve immediately.