1 large or 2 medium fennel bulbs, feathery fronds trimmed off and reserved
2 tablespoons chardonnay vinegar or good-quality white wine vinegar
2 large peaches, cut into 1cm-thick wedges
good handful cress or watercress
Cut the fennel bulb in half, or quarters if large, and slice thinly. I use a mandolin. Place in a shallow dish, drizzle over the vinegar and season with salt. Gently combine and leave for 5 minutes.
Transfer the fennel to a platter and layer up with the peaches and cress. Pour over any vinegar left in the dish then add a good drizzle of olive oil. Season with salt and top with some of the reserved fennel fronds.