Summer Salad with Mini Mozzarella & Nectarines
20 min
Veggie
50453
For 2 Portions
400 g
cherry tomato
125 g
mini mozzarella
20 g
pine nut
15 g
basil, fresh
3
nectarine
2
red onion
15 g
agave syrup
4 tbsp
white balsamic vinegar
2 tbsp
olive oil
2 tbsp
oregano, dried
pepper
salt
1. All set?
2. Toast pine nuts in a dry pan until golden.
3. Meanwhile, peel and finely dice onion.