NECTARINE CAPRESSE SALAD

NECTARINE CAPRESSE SALAD
This is such a simple, versatile and pretty salad.
 
Peaches or other firm stone fruit like peaches or plums
can be swapped out for the nectarines.
Mint can be exchanged for the basil.
The balsamic vinegar reduction can be done in advance in quantity
and used for adding flavour to a number of dishes or dressing up a salad.
I made some for last year’s boating season
and brought it onboard in a small squeeze bottle
I had purchaced at the pharmacy.
The pine nuts too can be dry toasted in a fry pan in advance and kept on hand
(just be careful to shake and swirl around the pan as they can burn easily).

 

….simple fresh ingredients…

…the perfect compliment to a summer grill…

 

 

NECTARINE CAPRESSE SALAD

2 servings

1 ball of fresh mozzarella
2 nectarines, sliced
3-4 large basil leaves, rolled and slivered
1 tbsp pine nuts, toasted
3/4 cup balsamic vinegar
olive to drizzle
sea salt and freshly cracked pepper to taste
Simmer balsamic vinegar in a small saucepan
until reduced by half and begins to thicken (do ahead to save time)
Add slices of nectarines to reduction and
continue to simmer until fruit starts to soften and darken.
Slice mozzarella or tear into small pieces
Arrange on two plates.
Top with fruit.
Spoon balsamic reduction over all.
Top with pine nuts and slivers of basil.
Drizzle with a good quality olive oil.
Add a generous sprinkle of sea salt and freshly ground pepper.
Now open that bottle of chilled rosé,
pour yourself a glass,
pick up your fork
and
enjoy.

 

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