FENNEL, NECTARINE & MOZZARELLA SALAD
Serves 4
Recipe By Courtney Roulston
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
Method:
Recipe By Courtney Roulston
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 2 bulbs fennel, trimmed
- 2 nectarines, sliced into wedges
- 2 heirloom tomatoes, sliced into wedges
- ¼ bunch flat leaf parsley, leaves picked
- 1 x 200g ball fresh mozzarella, drained
- ¼ cup flakes almonds, toasted
- 2 sprigs dill, fronds picked
- 1 tablespoon Dijon mustard
- Zest and juice of ½ lemon
- Sea salt and cracked black pepper to taste
- 2 teaspoons maple syrup
- 3 tablespoons extra virgin olive oil
Method:
- Finely slice the fennel through a mandolin and place into a bowl of ice water. Leave for 5 minutes to make it really crunchy then drain well and set aside.
- Whisk all the dressing ingredients together in a bowl until emulsified.
- Arrange the sliced fennel, tomatoes, nectarines and parsley onto a serving platter.
- Roughly tear the mozzarella into chunks and place onto the salad.
- Spoon over the dressing then scatter with toasted almonds, dill and extra cracked black pepper before serving.
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