Nectarine and mozzarella salad

Ingredients for 4 servings:

• 4 nectarines
• 25 g pine nuts
• 3 tbsp olive oil
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar, dark
• 3 tbsp grape juice or apple juice
• Salt and pepper, from the mill
• 150 g mixed leaf salad
• 250 g mini mozzarella, reduced fat
• 2 stalks of lemon balm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Halve the nectarines and remove the stones. Cut the pitted nectarines into wedges. Drain the mozzarella balls in a colander. Toast the pine nuts in a non-stick pan, then remove from the pan. Heat the olive oil in the pan. Fry the nectarine wedges in it, sprinkle with the brown sugar, and let them caramelize. Lightly season with salt and remove from the pan. Deglaze the pan with vinegar and juice and season with salt and pepper. Arrange the trimmed and washed lettuce on plates with the nectarine wedges and mozzarella balls. Scatter the pine nuts over the salad. Drizzle the salad with the dressing and garnish with sliced ​​lemon balm.