Pickled Nectarine, Fennel and Goats' Cheese Salad

Ingredients

1/3 cup (80mL) apple cider vinegar
3 strips orange rind
4 tarragon sprigs
2 Tbs white sugar
1 firm white nectarine, stoned
1 firm yellow nectarine, stoned
1 fennel, thinly sliced, fronds reserved
1 cup mint leaves
1 cup (120 g) pitted green olives, halved
1/4 cup (40 g) almonds, toasted, coarsely chopped
150 g goats' cheese, crumbled
2 Tbs olive oil

Method

Combine the vinegar, orange rind, tarragon and sugar in a small saucepan. Bring to the boil over high heat. Cook for 2 minutes or until the mixture reduces slightly. Transfer to a heatproof bowl.

Use a mandolin or a large sharp knife to cut each nectarine into 2 mm-thick slices. Add to the vinegar mixture. Season. Gently toss to combine. Place in the fridge for 10 minutes to develop the flavours. Drain the nectarine, reserving the pickling liquid.

Combine the fennel, mint and olive in a large bowl. Arrange on a serving platter. Top with the nectarine. Sprinkle with almond, goats' cheese and reserved fennel fronds. Drizzle with olive oil and the reserved pickling liquid.

Credits: Coles

Photo Credits: Coles