Method

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.