Christmas - charred nectarine, fennel, radish salad | Fast Ed

Ingredients

• 2 Tbsp poppy seeds
• ½ cup extra virgin olive oil
• 2 tsp tarragon vinegar
• 2 tsp fig vino cotto
• sea salt flakes and freshly-ground black pepper
• 2 small heads fennel
• 1 head golden beetroot, cut into fine batons
• 8 French breakfast radishes, finely sliced
• ½ cup broccoli sprouts
• ½ cup mixed herb shoots
• 6 nectarines, halved and stoned
• cooking oil spray
• 1 Tbsp dark honey