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    Nectarine, hazelnut and leafy greens salad recipe

    A juicy salad, with the zesty flavours of summer stone fruit, balsamic and fresh green leaves


    250 g mixed salad leaves

    2 nectarines, stones removed, cut into thin wedges

    3 balls bocconcini cheese, quartered

    1 tablespoon hazelnuts

    Balsamic vinegar

    Olive oil

    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

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