Peach, Hazelnut and Feta Salad

Serves 4 as a side salad, 2 as a big dinner salad For the salad 2 ripe peaches, sliced into segments 110 grams / 1/4 pound soft goat or cow feta 6 slices of prosciutto 30g / 1 oz hazelnuts, unsalted and chopped 1 bunch of watercress or a few handfuls of rocket (arugula) or spinach For the dressing 3 tablespoons olive oil 1 tablespoon lemon juice 1/2 tablespoon honey Sea salt and freshly ground pepper to taste Method Combine the dressing ingredients in a small jar and shake to combine. Place the greens in a large bowl and dress with half the dressing. Crumble feta over the leaves, add the peaches and drape the prosciutto in and around the peaches. Drizzle the rest of the dressing over the top and sprinkle with hazelnuts.

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