Ingredients:

• 3 ripe nectarines
• 1 tbsp extra virgin olive oil
• 1 knob butter
• 1 handful pecan nuts
• 50g – 100g blue cheese
• 2 handfuls rocket
• 2 tbsp olive oil
• 2 tbsp fig jam
• 1 tbsp balsamic vinegar

Step by step:

1. Halve and de-stone the nectarines.

2. Add the oil and butter to the pan. When it’s melted, swirl or brush it round the pan. 

3. Add the nectarines face down and cook on a medium heat until glazed and brown. Turn them regularly so they don’t burn. Remove the nectarines from the pan and set aside on a plate and take the pan off the heat.

4. Deglaze the pan with the olive oil, fig jam and balsamic vinegar and transfer it to a jug or squeezy bottle. We spooned ours straight from the pan.

5. Place the nectarines on a plate with rocket, pecans and blue cheese crumbled over. Drizzle the dressing over the salad and nectarines.

Tips and variations:

• Don’t use over ripe nectarines as they will go even softer once cooked
• Use any blue cheese you like, we used Gorgonzola.

🇮🇹 Gorgonzola
🇫🇷 St Augur
🇪🇸 Cabrales
🇬🇧 Stilton