You wouldn’t think it, but nectarines, beets, and blue cheese are delicious together.  The almonds sautéed in butter are the icing on the cake.  Adapted from Yotam Ottolenghi.

Ingredients

• 20g honey
• 15g Dijon mustard
• 1 garlic clove
• 25ml cider vinegar
• 120ml olive oil
• 3-4 beetroot (cooked)
• 40g almonds, roughly chopped
• 1 T butter
• 2 endives
• 4 small nectarines
• a few handfuls of rocket
• 120g gorgonzola, broken into pieces

Instructions

1. To make the dressing, put the honey, mustard, garlic, and vinegar in a food processor. Process for a few seconds, then incorporate a quarter of the oil at a time, until smooth and homogenous.
2. Sauté the almonds in butter for three to four minutes, then set aside to cool.
3. Trim the base of the endive and carefully separate the leaves.
4. Cut the beets into small chunks.
5. Halve the nectarines, remove the stone, and cut each half into three wedges.
6. Combine the rocket, endive, beets, and nectarines into a large salad bowl, and top with almonds and blue cheese.