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Nectarine, fennel, chèvre and mint

Australian Gourmet Traveller fast recipe for nectarine, fennel, chèvre and mint.

By Lisa Featherby
  • 15 mins preparation plus marinating
  • Serves 4
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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.


  • 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


  • 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