New potato, tuna & spinach salad
A hearty main meal salad that's easily doubled to feed a crowd
Summer greens & nectarines
- Preparation and cooking time
- Total time
- Ready in 15 - 25 minutes
- Easy
- Serves 4
Skip to ingredients
Ingredients
For the dressing
- 1 tbsp clear honey
- 2 tbsp balsamic vinegar
- ½ shallot, very finely chopped
- 125ml extra-virgin olive oil
For the salad
- 50g whole blanched almonds
- 3 ripe nectarines
- 85g bag watercress or mixed salad leaves
- 150g pack goat's cheese, we used chevrissime blanc from Waitrose
- French bread for serving
Method
- STEP 1
MAKE THE DRESSING: In a small bowl, stir together the honey, balsamic vinegar and shallot. Now whisking, slowly drizzle in the olive oil, then season to taste.
- STEP 2
PREPARE THE SALAD: Dry roast the almonds in a small pan, tossing the pan often so the nuts brown all over but do not burn. Slice the nectarines thinly. Put the watercress or mixed salad leaves and the nectarines on 4 plates and drizzle over the dressing, crumble over the goat’s cheese. Grind black pepper over and scatter with the almonds.
