Peach and Nectarine Salad

Gluten, Dairy, Egg and Nut Free

• 2 cups of Gluten Free Bread cut into about 1cm squares
• 1/3 cup Extra Virgin Olive Oil
• 1/3 cup Balsamic Vinegar
• Himalayan Salt and Cracked Pepper
• 1 large Continental Cucumbers sliced finely
• 2 Peaches cut into wedges
• 3 Nectarines cut into wedges
• 150g Baby Spinach
• 4 pieces cooked nitrate-free Bacon sliced finely

1. Place the cut bread in a small saucepan and drizzle with about 1 1/2 tablespoons olive oil and season with salt and pepper and cook until golden brown, place aside to cool.
2. Add left over olive oil and balsamic vinegar to a jar and if desired season with salt and pepper
3. In a large salad bowl cucumber, peaches, nectarines, bacon and baby spinach and combine gently
4. Drizzle salad with dressing and place croutons on top just before serving

Notes:  I always use organic ingredients were possible