1) Cut peppers in half, remove seeds and place under a hot grill until the skins blister and blacken. 2) Remove them from the heat, allow to cool slightly then discard the skins and cut into thick strips. 3) Arrange the Parma ham, nectarines and pepper strips on 4 serving plates. 4) Whisk together the ground peppercorns, mustard, vinegar, oil, sugar and salt. 5) Scatter the parmesan shavings equally between the plates and spoon over the dressing. 6) Serve with hot crusty bread.