Mozzarella and Grilled Nectarine Salad
with arugula, basil crème and crema di balsamico | 2 servings
.
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Zwaveldioxide en sulfiet
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
2 bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
80 g
Arugula
15 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
2 unit
Nectarine
15 milliliters
Basil crème
Not included in your delivery
1 tablespoon
Extra virgin olive oil
1 tablespoon
Water
to taste
Salt and pepper
1 teaspoon
Extra virgin olive oil
Nutrition Values
Energy (kJ)2150 kJ
Calories514 kcal
Fat37 g
Saturated Fat17.3 g
Carbohydrate15.8 g
Sugar15.1 g
Dietary Fiber2.5 g
Protein26.9 g
Salt1.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Salad Bowl
•Grill Pan
Cooking Steps
1
- Mix the basil crème, extra virgin olive oil and water (see pantry for amount) in a salad bowl.
- Halve the nectarine and remove the pit.
- Drizzle the crema di balsamico over the cut side of the nectarine.
2
- Heat a grill pan over medium-high heat and add the olive oil.
- Grill the nectarine cut-side down for 3 - 4 minutes.
3
- Add the arugula to the salad bowl and mix with the dressing. Season with salt and pepper to taste.
- Serve the arugula in two bowls and top with the grilled nectarine.
- Tear the mozzarella on top.
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