Nectarine & Parma Ham Salad

Justin Bonello, Nectarines

• 60
• Serves 5
• Medium


• glug Olive Oil
• 2 Red Onions finely sliced
• 2 Tbls Cider Vinegar
• pinch Salt
• pinch Black Pepper
• pinch Sugar
• handfull Almonds flaked
• bunch Baby Spinach
• 4 Nectarines pitted & wedges
• 60g Goats Cheese
• 3 Slices Parma Ham


1. Preheat your oven to 180°C.
2. Fry the onions until soft, stirring often (about 10 mins).
3. While they are frying, mix the vinegar, sugar, salt and pepper.
4. Before the onions are done, stir through the vinaigrette and take the pan off the heat.
5. Pop your almonds onto a baking tray and toast them until golden brown.
6. Arrange the baby spinach and nectarines on a platter and pour over the onions.
7. Take the almonds out of the oven and sprinkle over the salad along with the crumbled goat’s cheese and Parma ham.
8. Season and tuck in.
9. Done