John Myers
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Tomato and Nectarine Salad with Cheese and Walnut Dressing
The perfect tomato and nectarine salad with cheese and walnut dressing recipe with a picture and simple step-by-step instructions.
dressing
- 1 tablespoon Extra virgin olive oil
- 3 tablespoon Walnut oil
- 1 tablespoon Cherry vinegar
- 15 Rosemary needles
- 1 tablespoon Ricotta double cream setting
- 1 tablespoon Chopped walnuts
- Salt and pepper, sugar, chilli
salad
- 1 Fresh nectarine
- 400 g Cocktail vine tomatoes
- 1 bunch Arugula
- 0,5 Onion sweet
- 2 Pinches Sugar
- 2 Pinches Salt
- 100 g Rock salt cheese
dressing
- Chop the rosemary needles and chilli. Whisk the olive oil with the walnut oil, walnuts, ricotta, rosemary needles and the chilli and season with a little sugar, salt and pepper and set aside.
salad
- Core the tomatoes and the nectarine and cut into wedges. Cut the onion into rings. Remove the stalks from the rocket and chop a little if necessary. Sprinkle the tomatoes and nectarines with a little salt and sugar. Put all ingredients on a plate.
- Cut the cheese into small cubes and pour over the salad with the dressing.
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