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
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At A Glance

  • Serves 4 people

Drink Suggestion

Off-dry riesling.

Featured in

Feb 2015

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