Yield: 4 servings.
3 tablespoons lemon juice, about 1½ lemons
Zest of 1 lemon
3 tablespoons honey
Pinch of sea salt
4 tablespoons extra-virgin olive oil
2 fennel bulbs, sliced paper-thin
1 to 2 large, fresh peaches, peeled, pitted, and sliced
2 ounces goat cheese, crumbled
6 fresh mint leaves, thinly sliced
Fennel fronds (for garnish)
In a medium bowl, whisk together lemon juice, lemon zest, honey, and salt. Gradually add olive oil and continue whisking until dressing thickens slightly.
Add sliced fennel and peaches to bowl; gently toss together in the dressing.
Place salad in a serving bowl and top with goat cheese, mint leaves, and fennel fronds.
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