Method

1. Place a fry pan onto medium heat. Add the walnuts, a little drizzle of olive oil, a sprinkle of sea salt, and toast until golden - stirring regularly so they don't burn.
2. Remove the walnuts from the heat and set aside to cool.
3. In a large serving bowl, add the lettuce leaves, basil, mint, and chives, then toss to combine. (Note: Keep aside some small basil and mint leaves to garnish the top of the salad).
4. Arrange the nectarines on top and crumble on the goats’ cheese, then sprinkle over half of the toasted walnuts.
5. Roughly chop the remaining walnuts and sprinkle over the top along with the small basil and mint leaves.
6. Just before serving, drizzle with extra virgin olive oil and balsamic vinegar, then sprinkle with Aleppo pepper or chili flakes and some freshly cracked pepper.