• 2 nectarines, cut into wedges
• 1 tbsp (15ml) honey, melted
• 12 slices Black Forest ham
• ¼ cup (60ml) shaved pecorino
• Fresh basil leaves
• ¼ cup (60ml) olive oil
• 2 tbsp (30ml) red wine vinegar
• Pinch sugar
• Salt and milled pepper
- Brush nectarine slices with a 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.