Nectarine and Blue Cheese Salad with Plum Vinaigrette
A elegant summer salad featuring sweet nectarines, creamy blue cheese, and crunchy Marcona almonds, all dressed with a homemade plum vinaigrette. The combination of fresh fruit, tangy cheese, and nutty almonds creates a perfect balance of flavors and textures.
Ingredients
- •2 whole black plums, halved, pitted, chopped
- •½ cup extra-virgin olive oil
- •4 teaspoons ume plum vinegar or red wine vinegar
- •to taste Kosher salt, freshly ground pepper
- •12 cups mixed greens
- •4 whole nectarines or peaches
- •8 ounces firm blue cheese
- •½ cup almonds
- •Ingredient info
- •natural foods stores
- •store information
Cooking Instructions
- 1.
Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing plums with the back of a spoon, until plums have completely broken down, about 15 minutes.
15 min
- 2.
Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much purée as possible; discard solids in sieve. Let purée cool.
10 min
- 3.
Add oil, vinegar, and 2 tablespoons water to purée; whisk to blend. Season dressing to taste with salt and pepper. DO AHEAD: Dressing can be made 1 week ahead. Cover and chill.
5 min
- 4.
Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of dressing over. Season with salt and pepper.
10 min
