Roasted Nectarines With Buffalo Mozarella, Walnut Pesto and Rock

http://ift.tt/eA8V8J Pomegranate molasses is made by boiling down the juice of a tart variety of pomegranate to a thick syrup. It’s an extraordinary ingredient, rich and luscious, tart and sweet all at the same time. It can be used as a marinade for meats or drizzled over roasted veggies. It adds an extra dimension to this salad, creating a balance between the milky mozzarella and the warm nectarines. Serve either on individual plates or on a platter on a sunny summer’s evening. -- posted by Dublin Cookery School



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