Spicy Fennel and Nectarine Salad
Spicy Fennel and Nectarine Salad
Serves 2
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Forager's Vinaigrette
Ingredients
1 Baby fennel with top
20g Whole, raw almonds
1 Yellow habanero
1 Nectarine
Fennel flower (optional)Forager's Vinaigrette
Method
- Clean the fennel and cut off the tops, reserving for later. Slice the fennel and nectarine thinly with a knife or using a mandolin. Add the fennel and nectarine to a bowl with a few slices of yellow habanero and a pinch of salt and a few good glugs of well-shaken Forager’s Vinaigrette, leave to marinate for a few minutes.
- Remove the fennel and nectarine from the marinade. Chop the fennel tops finely and add them to the marinade with some freshly ground pepper. Plate your nectarine and fennel in a bowl and dress with fennel tops marinade and all. Sprinkle with crushed almonds and a few fennel flowers if you have them on hand.