Friday, September 5, 2014

nectarine and fig summer salad

A last hurrah for summer! I can't tell you how delicious this salad is. You will have to try it for yourself. Adapted from

serves 4-6


4-6 cups spring greens
2 cups baby arugula
8 slices of pancetta (bacon or prosciutto are a fine substitute), fried until crisp and broken into large pieces
2 nectarines, sliced
1-1½ cups fresh figs, quartered
1 large avocado, sliced
4 ounces goat cheese (this is a super yummy addition but you can substitute another cheese if preferred)
3 Tbsp. pistachios, chopped
salt and pepper

nectarine vinaigrette:

1 large nectarine, peeled and cubed
¼ cup vinegar (I used apple cider vinegar because I didn't have golden balsamic as the original recipe called for)
2 tsp. honey
1 garlic clove, minced
¼ tsp. salt
¼ tsp. pepper
⅓ cup olive oil


Add all the greens to a large bowl and season with a bit of salt and pepper. Add the pancetta, sliced nectarines, figs, avocado, dollops of goat cheese, and pistachio. Dress with the nectarine vinaigrette.

for the vinaigrette, add the nectarine to a blender and blend until pureed. Add a little water if needed. add vinegar, honey, garlic, salt and pepper and mix until combined. Stream in the olive oil while whisking or blending on low until the dressing comes together.

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