I love the versatility of stone fruit. Especially in a salad or toast with salt, black pepper and EVOO.

This isn’t really a recipe but more so the assembling of ingredients :)

San Daniele Prosciutto topped with white nectarine, fresh ricotta, mint, salt, EVOO and black pepper.

Try and select a firm nectarine for better crunch/texture and it folds in better with the savoury side of this salad. Fruit substitutes: yellow nectarine, peaches, green guava, pears and Granny Smith apples.

**Gluten free and refined sugar free.