Nectarine, goat’s cheese & honeyed pecan salad
- 100g pecan nuts
- 2 tbsp Asda Clear Honey
- ¼ tsp salt
- 1 tbsp caster sugar, (plus ½ tsp for the dressing)
- 4 tbsp walnut oil
- 2 tbsp red wine vinegar
- ¼ tsp Dijon mustard
- 100g mixed salad leaves
- 4 nectarines, halved, stoned and sliced or cut into pieces
- 250g Asda English Goat’s Cheese, crumbled
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a baking tray with non-stick baking paper.
Put the nuts in a bowl with the honey, salt and sugar and mix gently until all the nuts are coated. Lift out the nuts and put them on the baking tray, making sure they don’t touch each other. Bake for 5 minutes. Leave to cool.
Whisk the walnut oil, wine vinegar, mustard and ½ tsp sugar together and season with a little pepper.
Toss the leaves with the nectarines, cheese and nuts. Drizzle with the dressing just before serving.