Ingredients
Ingredients
8oz Yorkshire Fettle
4 Nectarines (not over ripe)
16 black olives
Red beet leaves, rocket, curly endive
4oz Brioche croutons
12 whole chives
6tbsp Olive oil
1tbsp oil
10oz butter
1tbsp Lemon juice
1tbsp Balsamic vinegar
1/4tsp Dijon mustard
1/4tsp Crushed garlic
Salt & pepper
Method
- Mix Dijon mustard and garlic with lemon juice.
- Add balsamic and then the olive oil, season and put to one side.
- Wipe the fruit and cut round the stone into orange like segments and put in a bowl.
- Carefully cut the Yorkshire Fettle into inch cubes and add to the fruit along with stoned black olives.
- Make the brioche croutons by cutting into inch size cubes and frying in the oil and butter. Leave to drain.
- Put the salad leaves into a bowl with the rest of the ingredients. Add half of the dressing and check for seasoning.
- Carefully lay the salad onto serving plates and sprinkle with the rest of the dressing.
- Top with chives and croutons.