For the salad, assemble:
50 g mixed salad leaves
2 nectarines, cut into wedges
50 g bresaola (air-dried beef), thinly sliced
handful of cashew nuts
handful of fresh mint leaves
For the dressing, mix:
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
pinch of salt and pepper
VEGETARIAN ALTERNATIVE : Replace the bresaola with salty cheese, such as Quartirolo Lombardo or feta
