Name: Nectarine, fennel, chèvre and mint salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Nectarine, fennel, chèvre and mint salad

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.

Ingredients

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

1.For lemon-mustard dressing, whisk ingredients to combine in a small bowl and season to taste.

2.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.

Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Kirsten Bookallil

Ingredients

Method

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