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Nectarine, fennel, soft goat’s cheese and mint salad with roasted hazelnuts

Serves 4

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Ingredients for the salad
3 ripe nectarines, sliced
1 fennel bulb, thinly shaved on mandolin
100g soft goat’s cheese
20g hazelnuts, lightly roasted
½ small bunch of mint leaves, picked and torn
Large handful of rocket leaves

Ingredients for the lemon dressing
100ml extra-virgin olive oil
1tbsp white wine vinegar
Juice of 1 lemon
1tsp Dijon mustard

For the dressing, mix all the ingredients together and season to taste.

For the roasted hazelnuts, preheat the oven to 200°C / gas mark 6. When the oven is hot, place the hazelnuts into a baking tray and roast for 5 minutes until browned. Remove the toasted nuts from the oven and tip into a wire sieve. Shake the sieve to loosen the skins from the nuts, picking out any nuts that are completely free of their skins.

For the salad, place the sliced nectarines in bowl and add half the dressing, then leave for few minutes to marinate. Then add the fennel, rocket leaves and mint and mix together, before placing on large plate. Garnish with pieces of goat’s cheese, hazelnuts and the remaining dressing.

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