FENNEL, NECTARINE & MOZZARELLA SALAD

Serves 4
 
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

Dressing:

• 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.