Rocket Salad with Raspberry & Rosemary Vinegar and Nectarines
More than lovely!
  1. 1 Small Shallot, chopped
  2. 3 tbsp The Little Herb Farm Raspberry & Rosemary Vinegar
  3. 1/2tsp Orange Zest, grated
  4. 1 tbsp Fresh Orange Juice
  5. Pinch of Salt
  6. 2 Ripe Nectarines
  7. 6 tbsp Olive Oil
  8. Freshly Ground Black Pepper, to taste
  9. Large handful of fresh raspberries
  10. Bag of Rocket Salad
  1. Combine the chopped shallot with the vinegar, the orange zest, half the orange juice, and a pinch of salt. Set aside.
  2. Halve the nectarines, remove the stones, and then slice the halves into 1/4-inch wedges; toss them with the remaining orange juice and set aside.
  3. Gradually whisk the olive oil into the shallot and vinegar mixture and add a few grinds of black pepper.
  4. In a small bowl, very lightly mash the raspberries, allowing them to keep some of their original shape and then stir them gently into the vinaigrette.
  5. Just before serving, put the rocket in a large bowl and toss with half the dressing to coat the leaves lightly.
  6. Toss the nectarines in 1 tbsp of the vinaigrette. Arrange the rocket on a platter or individual serving dishes, topping the greens with the nectarine slices.
  7. Drizzle with a bit more dressing and serve.
  1. Delicious!
The Little Herb Farm