Nectarine Salad with a Strawberry Balsamic Dressing

Serves 4    

For the Dressing:
125ml olive oil (1/2 cup)
a handful of ripe strawberries sliced (about 1/2 cup)
1 tsp Dijon mustard 2 TBS balsamic vinegar (good quality please!)
fine sea salt and freshly ground black pepper to taste
1 TBS runny honey
For the Salad:
1 cup chopped toasted walnuts
2 baby gems, separated into leaves, washed and spun dry
(I used a mixture of red baby gems and green)
2 ripe nectarines
1/2 cup crumbled feta cheese
a few slices baked ham, torn into bits (optional)

Put the dressing ingredients into a small food processor or blender.  Blend until smooth and emulsified.  Set aside.

Tear your lettuce into a large bowl.  Cut the nectarines in half, discard the pits and then slice into wedges.  Scatter over top of the lettuce.  Tear the ham and scatter it over top.  Drizzle with some of the dressing.  Sprinkle the feta cheese and toasted walnuts over all.   Serve immediately and pass the extra dressing at the table.

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