Tenina.com's Grilled Nectarine Salad with Pesto

Need

Extra Virgin Olive Oil (EVOO) as needed
1 Pinch pink salt flakes
4-6 fresh nectarines or peaches, stoned and quartered
200 Gram rocket (arugula) or other salad greens
200 Gram Thermomix Bocconcini or purchased bocconcini Recipe
1 Batch Hey Pesto Recipe
50 Gram pine nuts toasted

Do

Preheat a grill pan on high for at least 10 minutes.
Stone and cut the nectarines and drizzle with EVOO, season with salt.
Grill them briefly just until grill marks appear on the flesh and the colour becomes very bright. Set aside.
Arrange rocket and bocconcini onto a serving platter and dollop with small spoonfuls of pesto.
Top with the grilled nectarines and drizzle all with a little more EVOO. Finish with the toasted pine nuts.
Serve immediately as the juice from the nectarines will start to 'dress' the salad as they cool.

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