Nectarine, fennel, chèvre and mint

AT A GLANCE

  • Serves 4 people

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
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.

Topics:

SIDE DISH, DRINK SUGGESTION, MODERN AUSTRALIAN, ROCKET, SUMMER, FAST, LEMONS, SALAD, GOAT'S CHEESE, FENNEL, NECTARINES, MINT

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

OFF-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Feb 2015

Feb 2015

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