1 Tbsp Dijon Mustard
Juice of 1 lemon
1 tsp honey
½ cup light olive oil
1/3 clove garlic
1 fennel bulb
1 bunch watercress
Cooked White Quinoa (cook ¾ cup quinoa using instructions on packet)
For the dressing: Finely dice the garlic and place in a bowl with the honey, mustard and lemon juice. Whisk in the olive oil and season with salt and pepper to taste. Finely chop the chives and add to the dressing
For the salad: Cook the quinoa following the instructions on the packet, once cooked set aside to cool while preparing the rest of the salad.
Finely slice the fennel (a mandolin is a great tool to get it nice and fine). Pick the watercress leaves, just discarding the thick bit of stem the rest of the stem with leaves is fine.
Remove the stones from the nectarine and slice into thin wedges
To assemble the salad, toss together the fennel, cooked Quinoa, watercress and nectarine with the some of the dressing