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