Ingredients
GF, RSF, VEG 
20 minutes 
6-8 - ¾ cup walnuts
- 4 large handfuls of mixed lettuce leaves
- 1 small bunch fresh basil leaves
- 1 small bunch fresh mint leaves
- 1 small bunch fresh chives, roughly chopped
- 6 fresh nectarines, pitted & sliced into eighths
- 120g goats cheese - you could also use feta cheese or fresh mozzarella Aleppo pepper flakes or chili flakes
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt
- Freshly cracked black pepper
Method
- Place a fry pan onto medium heat, add the walnuts, a little drizzle of olive oil, a sprinkle of sea salt, and toast until golden, stirring regularly so they don't burn.
- Remove the walnuts from the heat and set aside to cool.
- In a large serving bowl, add the lettuce leaves, basil, mint, and chives, then toss to combine. NOTE: Keep aside some small basil and mint leaves to garnish the top of the salad.
- Arrange the nectarines on top and crumble the goats cheese.
- Sprinkle over half of the toasted walnuts.
- Roughly chop the remaining walnuts and sprinkle over the top along with the small basil and mint leaves.
- Just before serving drizzle with extra virgin olive oil and balsamic vinegar.
- Sprinkle with Aleppo pepper or chili flakes and some freshly cracked pepper.
- Serve immediately and enjoy!
