Serves 4
White peaches are full of flavour and have a beautiful velvety texture, but if you can’t find them, use nectarines instead. Crab is also at its best now, and if you have the time, it’s well worth the trouble to cook your own.
4 white peaches
150g white crab meat
100g fresh leaves
Classic vinaigrette
Freshly ground black pepper
1 Cut the peaches in half and remove the stone, then finely slice and arrange in fans on the plate.
2 Arrange the crab on the plate and the leaves around the crab. Drizzle with the vinaigrette and season with black pepper. Serve immediately.