Ingredients
- 2 ripe nectarines, sliced
- 1 medium fennel bulb, thinly sliced
- 150 g salad greens
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup almonds, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt, to taste
- Black pepper, to taste
Method
- Start by washing all the vegetables and herbs thoroughly.
- Slice the nectarines and thinly cut the fennel bulb.
- In a large bowl, combine the salad greens, nectarines, fennel, mint, and almonds.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to mix everything evenly.
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