Nectarine, fennel, chèvre and mint


This simple salad relies on the quality of the star ingredient, so look for ripe, juicy nectarines. It's a great accompaniment for grilled pork or prawns.

You'll need

2 yellow nectarines, sliced 2 baby fennel bulbs, thinly shaved on a mandolin, fronds reserved 65 gm chèvre, or soft goat’s cheese, crumbled Large handful of torn rocket leaves ¼ cup (firmly packed) mint, coarsely chopped   Lemon-mustard dressing 60 ml (¼ cup) extra-virgin olive oil Juice of 1 lemon ½ tsp Dijon mustard

Method

  • 01
  • For lemon-mustard dressing, whisk ingredients to combine in a small bowl and season to taste.
  • 02
  • Place nectarines in a bowl, pour dressing over and stand to marinate briefly (3-5 minutes). Add remaining ingredients, toss to combine, season to taste and serve.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
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

Drink Suggestion

Off-dry riesling.

Featured in

Feb 2015

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fast summer dinners

recipes

Lamb with orzo and olives

Six fast noodle recipes

recipes

Prawns with black beans, chorizo and chipotle

Egg sandwich

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×