Pit the nectarines and slice into wedges. Mix with the oil, honey and mustard, and season with salt and pepper. Heat a ridged frying pan and grill the nectarines on both sides until soft (but not soggy) with lovely black grill marks. Retain the leftover marinade and pan juices to use as a salad dressing.Season the chicken breasts with salt and pepper, and fry in the same pan until cooked through. Mix with the nectarines and dressing, and allow to cool.Arrange the salad leaves on a plate and spoon over the chicken, nectarines, crumbled cheese, spring onions and nuts. Drizzle over the dressing just before serving.Word and image: Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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