Vanilla Nectarine & Prosciutto Salad with Rocket

Ingredients:

3 ripe nectarines, quartered
80g rocket leaves
100g prosciutto
100g mozzarella
2 tbsp olive oil
1 tbsp honey
Seeds from 1 Vanilla Mart Tahitian Vanilla Pod
1 tbsp lemon juice
Fresh basil
Sea salt and black pepper

Method:

• Heat a griddle pan and cook the nectarine quarters for 2–3 minutes on each side until lightly charred.
• Mix the honey, lemon juice, olive oil and seeds from the Vanilla Mart Tahitian Vanilla Pod.
• Arrange the rocket on a serving platter.
• Add the grilled nectarines, prosciutto and torn mozzarella.
• Drizzle over the vanilla dressing.
• Finish with fresh basil, salt and black pepper.
• Serve immediately.