A simple, summery salad combining the aniseed tones of crunchy fennel and fresh tarragon with juicy peaches and sharp parmesan cheese. Drizzle over a light lemon-olive oil dressing and you're done! Perfect with grilled fish or meat.
Toss together the fennel and peach slices, herbs and parmesan. Reserve a few of the herbs for garnishing.
Whisk together the olive oil and lemon juice and toss through the salad. Garnish the salad with the reserved herbs and fennel fronds.
You will see from my pictures that my tarragon had some pretty flowers on it. Hopefully you can find some tarragon with these pretty flowers on, too, because not only are they pretty but you can eat them!