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
¼ cup (60 ml) olive oil
2 Tbsp (30 m) red wine vinegar
Salt and milled
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.
This article first appeared on CapeTalk : Grilled Nectarine and Pecorino salad