1. Cook the sugar snap peas for 2-3 minutes in boiling water until crisp, then drain.
2. Heat a griddle pan or skillet and brush lightly with oil. Start by grilling the onions, turning frequently until browned.
3. Add the nectarines and tomatoes to the pan and cook until lightly browned.
4. Warm the cheese in a pan with the cream until the cheese has melted, do not boil. Arrange the salad leaves on a large plate; top with the cooked ingredients and drizzle over the dressing.