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.
3white nectarines, cut into wedges50 gmmixed curly leaves, such as green elk, frisée and wild rocket¼ cupfinely chopped chivesFeta vinaigrette100 gmcreamy Greek feta, such as Dodoni, crumbled80 ml (1/3 cup)extra-virgin olive oil2½ tbsplemon juice2 tbspwalnut oil2 tspmild honey, such as beechwood honeydew honey
For feta vinaigrette, whisk ingredients together in a bowl, season well and set aside.
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.