Serves
4
INGREDIENTS
- 2 ripe nectarines sliced
- 1 bunch arugula or local lettuce
- ½ cup fresh ricotta
- 1 shallot
- 2 Persian cucumbers thinly sliced
- ¼ tsp Aleppo chili flakes
- 4 tbsp white balsamic vinegar
- 4 tbsp olive oil
- 16 pieces basil leaves
- 2 tbsp pistachios
- Maldon salt to taste
- black pepper to taste
METHOD
- Assemble lettuce to the bottom on the plate and spread through the whole surface
- Add nectarine slices
- Add thinly sliced cucumbers and shaved shallots
- Dollop the ricotta and place 5 spoonfuls per salad
- Sprinkle Aleppo chili flakes, olive oil, white balsamic vinegar and basil to finished the salad
- Finish with salt & fresh ground pepper
- Sprinkle with pistachios
