The sweet melt and the delicate smokiness of the grilled nectarines turn this simple salad into a real composition.
Cooking time: 45 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Shallot, finely chopped | |
| 3 | tablespoon(s) | Lemon juice, freshly squeezed |
| 1 | bunch | Chervil or basil |
| ¼ | teaspoon(s) | Sea salt |
| 2 | tablespoon(s) | Olive oil, extra virgin |
| 4 | Nectarines | |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| 100 | g | Young spinach leaves |
| 200 | g | Burrata |
Mix the shallot with the lemon juice, chervil, sea salt and olive oil and set aside.
Core the nectarines and fry briefly on the grill with olive oil and salt, then leave to cool.
In a bowl, mix the spinach with ⅔ of the dressing and place on a plate. Arrange the cooled nectarines and burrata on top and drizzle with the rest of the dressing.
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