Nectarine and Turkey salad- 600g turkey steaks
- 6 thin slices pancetta
- 3 nectarines, stone removed and diced into 1cm pieces
- 1 cup toasted walnuts, roughly chopped
- 1 cup watercress leaves
- 2 tablespoons chives cut into 1cm pieces
- 1 buffalomozzarella, roughly torn into pieces
Dressing- 1/4 cup walnut oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Season with salt and pepper
- 2 baby cos lettuce
| Nectarine and Turkey salad- Place a fry pan over a med/high heat, add 1 tablespoon of oil. Season turkey steaks with salt and pepper and cook for 5 minutes each side until just cooked through. Remove from heat and cool. Cut into 1cm dice
- Add the pancetta to the hot pan and cook for 1 to 2 minutes each side until crispy, remove from heat and roughly chop
- Place turkey in a large bowl; add nectarine, walnuts, watercress leaves, chives, and mozzarella
Dressing- For the dressing, place the oil, vinegar, mustard, salt and pepper in a small bowl, whisk to combine. Pour over the salad and toss the salad to combine well
- Remove leaves from the cos lettuce and place on a platter, divide the salad between the leaves and top with chopped pancetta
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