Half and quarter the nectarines and remove the stone.  Pre-heat a griddle plate or barbecue until it’s really hot.  Rub the quarters with a little olive oil and lay them on the grill until bar marks start to appear.  Once this has happened, turn them over and allow to cook on the other side.

While they are cooking, make the dressing for the salad by mixing the mustard, orange zest and honey together with a pinch of salt and black pepper.  Slow whisk in the olive oil to make a thick dressing.

Toast the pine nuts in a dry, hot frying pan until they are golden.

Remove the core from the endive and remove the leaves.

Now, assemble the endive into a bowl and toss with half of the dressing.  Scatter with the warm grilled nectarines, slices of torn Parma ham, fresh broad beans and crumble on the goat’s cheese.  Pour the toasted pine nuts into the remaining dressing and pour over the salad.  To finish, tear off a few basil leaves and serve immediately.