Yorkshire Fettle, Rocket and Nectarine Salad

Main courseServes 4

# Mix Dijon mustard and garlic with lemon juice. # Add balsamic vinegar and then the olive oil, season and put to one side. # Wipe the fruit and cut around the stone into orange-like segments and put in a bowl. # Carefully cut the Yorkshire Fettle into 1/2 inch cubes and add to the fruit along with stoned black olives. # Make brioche croutons 1/4 inch dice by frying in oil and butter and put 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.


* 8oz Yorkshire Fettle * 4 nectarines (not over ripe) * 16 black olives * Red beet leaves * Rocket * Curley endive * 4oz brioche croutons * 12 whole chives * 6 tablespoons olive oil * 1 tablespoon lemon juice * 1 tablespoon balsamic vinegar * 1/4 teaspoon Dijon mustard * 1/4 teaspoon crushed garlic * Salt and pepper