This refreshing salad is a showstopper. I marinate the nectarines for extra flavour and a sweet twist, but you can skip this step if in a rush. White balsamic vinegar is more delicate than the more commonly used dark balsamic, and keeps the dressing light in colour. If you cannot find white balsamic, or prefer a sharper taste, then regular dark balsamic works as well.

Method

To marinate the nectarines, mix the lemon juice, sugar, ¼ tsp extra virgin olive oil, ¼ tsp white balsamic vinegar and the rosemary sprig in a small bowl or Tupperware container.

Add the nectarine segments, stir gently to coat, cover and leave to marinate for about 1 hour (or up to 4 hours). Don’t throw away the marinade, it will be part of the dressing when serving.

If you are not marinating the nectarines, cut the segments just before grilling them.