Serves: 4
Preparation: 10 mins
Difficulty: Easy
Ingredients
3 cups rocket leaves
4 ripe nectarines, sliced
4 ripe figs, quartered
100g medium-sized bocconcini, roughly torn
8 thin slices prosciutto
2 tbsp pine nuts
Freshly ground black pepper
Dressing
1/4 cup extra virgin olive oil
1 tsp lemon juice
1/2 tsp caster sugar
1/2 tsp sea salt flakes
1/2 tsp balsamic vinegar
Method
- Arrange rocket leaves on a platter, and top with sliced nectarine, fig, torn bocconcini and prosciutto slices.
- In a non stick frying pan, gently toast the pine nuts for a few minutes until golden. Remove from heat.
- Whisk together all the dressing ingredients until well combined. Drizzle over salad and sprinkle the toasted pine nuts over the top. Season with cracked black pepper.
