250 g mixed salad leaves
2 nectarines, stones removed, cut into thin wedges
3 balls bocconcini cheese, quartered
1 tablespoon hazelnuts
Salt and pepper
1. Place salad leaves, nectarines, bocconcini and hazelnuts into serving bowl.
2. Drizzle with a little balsamic vinegar and olive oil and toss to combine.
3. Season to taste.
Recipe from Summerfruit Australia. Find more stone fruit recipes and tips at summerfruit.com.au