Curly leaves and white nectarines with feta vinaigrette

We love the mustardy tang of green elk in this mix of curly leaves. Ask your greengrocer to look out for it when they do their market run if they don't have it in stock. Otherwise, use another lettuce with thin, curly leaves.

You'll need

3 white nectarines, cut into wedges 50 gm mixed curly leaves, such as green elk, frisée and wild rocket ¼ cup finely chopped chives   Feta vinaigrette 100 gm creamy Greek feta, such as Dodoni, crumbled 80 ml (1/3 cup) extra-virgin olive oil 2½ tbsp lemon juice 2 tbsp walnut oil 2 tsp mild honey, such as beechwood honeydew honey


  • 01
  • For feta vinaigrette, whisk ingredients together in a bowl, season well and set aside.
  • 02
  • Place nectarine wedges on a plate. Combine leaves in a bowl, drizzle with a little dressing, then scatter the nectarines over. Scatter with chives, drizzle with extra dressing, season to taste and serve.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Feb 2014

You might also like...

Fuss-free summer recipes


Flank steak tacos with corn, avocado and coriander

Fast autumn recipes


Crisp-skin duck with green papaya salad

Fast summer recipes


Rigatoni with chicken ragu and green sauce

Fast seafood recipes


Rigatoni with mushrooms pecorino and herb crumbs

Six fast noodle recipes


Flathead with crushed peas

Pumpkin pilaf with ricotta and pepitas


Egg sandwich

conversion tool