Nectarine Salad With Blackberry Dressing

By Coconut & Berries
Yield 1-2 servings

For the salad:

• 2 big handfuls salad greens
• 1 nectarine, stone removed and fruit cut into thin slivers
• 2-3 tablespoons blackberries
• 1/4 cup basil leaves
• 2 tablespoons hazelnuts, toasted and skinned (for a completely raw salad just skip toasting step)
• Blackberry dressing, a few tablespoons

For the blackberry dressing:

Method

1. Prepare the dressing first. Whiz listed ingredients up in a blender, pour into a jar or bowl and refrigerate while you prepare the salad.
2. To toast hazelnuts, lay on a baking try and place in a hot (350F/180C) oven for 5-10 minutes, until skins are blistered. Watch closely so they don’t burn. Tip onto a kitchen towel, wrap them up and rub vigorously to remove loose skins. Don’t worry if they don’t come off completely.
3. Place a handful of salad greens on individual plates or in a large bowl, add a layer of nectarine slices and whole berries, scatter over the basil and toasted nuts and finish with a generous drizzle of the dressing.