This dish has an unusual blend of tastes and textures, but one that will definitely get your taste-buds going. It’s simple, fast and very easy to make, and is great as a starter to many Summer evening meals.
Arrange the Cheese and Nectarine on top of a bed of mixed salad leaves – an alternative to using Camembert is to use Brie, but make sure you remove all of the rind, and if you prefer, Peaches can be used if you like instead of Nectarines.
To Serve 1
30g Camembert Cheese
1tbsp Coarse Steak Pepper
15g Pecan Halves
Mixed Salad Leaves
1tbsp Sesame Oil
1tsp Balsamic Vinegar
Pinch Dry Mustard
1 Garlic Clove, peeled and crushed
Salt and Pepper
1. Cut the Rind off of the Camembert, and cut into cubes or slices, and then roll in the Pepper, making sure that they are evenly coated. Set aside and chill.
2. Halve the Nectarine, remove the stone and slice thinly, place into a medium sized bowl along with the Pecan Nuts. Cut the Cucumber into thin sticks (julienne) and add to the bowl with the Nectarine and Pecan mixture.
3. In a bowl, whisk the Sesame Oil, Balsamic Vinegar, Mustard, Sugar, Garlic, Salt and Pepper together, before pouring over the Nectarine Salad and tossing lightly. Chill until serving.
4. Arrange the Salad leaves on a plate, and spoon the Nectarine Salad and dressing on top, before finishing with the Camembert portions as close to serving as possible to make sure they stay in shape.
Serve with crusty rolls or bread.
Photo Courtesy of: quinn.anya