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350–400g trimmed green beans

3–4 tablespoons Simple Vinaigrette

60g whole almonds, toasted until golden and halved lengthways

75g feta, crumbled

2 ripe and fragrant nectarines

Fennel blossoms, tender fennel fronds or green anise (optional)

Good-quality oil, for drizzling

Salt and pepper

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1. Cook the green beans until softened, then transfer to cold water to stop cooking and let dry.

2. Toss the green beans with Simple Vinaigrette, almonds, and feta.

3. Add nectarines to the salad, taste for seasoning, and transfer to a wide serving plate.

4. Finish with the rest of the feta and almonds, a drizzle of good oil, and pepper.

5. Scatter fennel blossoms over the top if using, and serve.

Variations

Duck Salad: Add strips of warm duck breast to the salad. 

Other Fruits: Swap the nectarines for peaches or plums or add slices of ripe sweet figs to the salad. 

Other Cheeses: Swap the feta for ricotta salata or a creamy goat’s cheese.

Simple Vinaigrette

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makes about 200 ml (6¾fl oz)

1 small shallot, finely diced 

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 garlic clove

2 teaspoons Dijon mustard

150ml (5fl oz) extra-virgin olive oil

salt and pepper

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1. Place the diced shallots into a small bowl with the red wine vinegar, lemon juice and a pinch of salt. Leave the shallots to soften for 10–15 minutes.

2. Pound the garlic in a mortar (or it can be smashed on a cutting board using the side of a knife), then transfer the garlic to a bowl with the mustard and macerated shallots.

3. Whisk everything together, then gradually whisk in the olive oil until emulsified. Adjust with salt and pepper. Store in a glass jar in the refrigerator for up to a week.