Nectarine Prosciutto Endive Salad Food

CHARRED NECTARINE & PROSCIUTTO PANZANELLA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the bread with 1 tbsp of the olive oil and scatter over some sea salt and thyme leaves. Roast for 15 mins, turning once, until crispy and golden. Break up into a bowl and toss with the capers.
• Meanwhile, whisk together the lemon juice, 2 tbsp olive oil, a pinch of salt and the mustard to make a dressing, then pour half over the bread.
• Heat a grill pan to a high heat and sprinkle in some sea salt. Drizzle the nectarines with the remaining 1 tbsp oil and grill, flesh-side down, until charred. Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.
• Season and toss everything together, then pile onto a serving platter. Top with the ricotta, prosciutto and hazelnuts, and serve with the remaining dressing on the side, if you like.

NECTARINE, PECORINO & PROSCIUTTO SALAD

Steps:

• Wash and cut the nectarines into thin slices. Keep the skin if you are comfortable with the quality of the produce.
• Shave the prosciutto into thin sheets.
• Make a dressing of your choice. I've done this with simple oil/vinegar, and it's also very good with a lemon poppy seed dressing.
• Toss the hazelnuts, cheese and dressing with the salad.
• If possible, plate the salad (this makes about six small or four larger servings) before taking them to the table.
• Arrange a fan of nectarine slices and a small heap of prosciutto on each plate.
• Sprinkle a little dressing over the top.