Ingredients:
-2 tablespoons of Ceimayá’s Mayan Honey: Tsitsilché Blossom
-2 tablespoons olive oil
-2 tablespoons of balsamic vinegar
-2 tablespoons of mustard
-1 teaspoon of red wine vinegar
-¼ teaspoon salt
-500 g water
-2 nectarines, quartered and pitted
-80 g French lettuce, chopped
-40 g fresh baby spinach
-15 g fennel bulb, sliced
-5 g sesame seeds
Preparation:
Blend the honey, olive oil, balsamic vinegar, mustard, red wine vinegar, salt. Then move the mixture to a glass. Place the water in a bowl and the nectarine quarters and steam for 5 minutes. Next, heat a skillet and cook for 2 minutes on each side of the nectarines, or until the nectarines look burnt. Finally, toss the lettuce, spinach, fennel on a platter, pour the dressing and place the peaches on top, the sesame seeds and enjoy.
