Page 533 - YC Cooking School

Fresh and Simple

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Blistered nectarine, bacon and goat cheese salad with

watercress dressing

What you’ll need:

Ingredients

For the watercress dressing

2 Tbsp (30ml) blanched almonds (or pine nuts), roughly chopped and toasted
50g fresh watercress, rinsed and largest stalks removed
Zest of half a lemon
1 Tbsp (15ml) lemon juice
4 Tbsp (60ml) olive oil
Salt and freshly ground black pepper
Pinch of sugar, or more to taste

For the salad

200g streaky bacon
2 ripe nectarines, stoned and sliced into wedges
Olive oil, for drizzling
2 Tbsp (30ml) pecan nuts, lightly toasted
50g mixed salad leaves, washed
100g Chevin goat cheese (or gorgonzola)

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