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Grilled Nectarine and Pecorino salad

2 nectarines, cut into wedges

1 Tbsp (15 ml) honey, melted

12 slices Black Forest ham

About ¼ cup (60ml) shaved pecorino

Fresh basil leaves

Dressing:

¼ cup (60 ml) olive oil

2 Tbsp (30 m) red wine vinegar

Pinch sugar

Salt and milled

Serves 4

Brush nectarine slices with little honey

Cook in a smoking hot griddle pan until slightly charred.

Arrange on individual plates with ham, cheese and leaves.

Whisk dressing ingredients together and drizzle a little over each plate.

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