Sweet, crunchy, and fresh with loads of texture! Use the freshest farmers market summer greens in this simple Nectarine, Pistachio and Goat Cheese Salad with Honey Dijon Vinaigrette. This recipe is vegetarian and gluten free.
Summertime salads are one of my favorite things next to fresh berries. Tender leafy greens are so fresh, crisp and colorful. All the reason to eat copious amounts of salad and to take advantage of their seasonal abundance.
Famers markets are full of all summer has to offer right now.
Before leaving for Texas, I whipped up this salad with fresh greens from the farmers market to share with ya’ll while I was away from my home on Whidbey Island for a few weeks.
Farmers Market Finds
Now that I’m in Texas (haalp – I’m melting!), I’m taking advantage of fresh Texas veggies. My Ma and I found a farmers market not too far from her home in North Texas and we’re thrilled with their abundant offerings. Although we didn’t locate any fresh lettuce, we did find a few things I’d never see at our farmers market back home right now. So far my favorite are:
Fresh Okra (!!), which we promptly grabbed and shoved into a big ole’ pot of black eyed peas. Mmmm mmmm.
Watermelon, currently eating in big spoonfuls.
Cucumbers, one of my favorite things about summer!
Beef Steak Tomatoes.
And oh my goodness, we even found a vendor that offers fresh vegetarian and vegan tamales! We scored big and brought a ton of them home!
Have you found your nearest farmers market? If not, check out Local Harvest to find the one closest to you. They make it easy to search by zip code, so even if traveling this summer, there’s still a way to eat local!
I usually tend to over-by at markets though, so I have to restrain myself or plan accordingly. There’s so much inspiration!
A Few Recipe Notes
- This salad is versatile. The dressing pairs with so many ripe fruits and berries. Besides nectarines, strawberries, blueberries, cherries and/or black berries can be added or subbed. Walnuts, pecans or almonds can stand in for the pistachios. Gorgonzola cheese would make a delicious sub for the goat cheese too.
- The dressing can be made ahead and stored in the refrigerator for up to two weeks. It’s a fabulous dressing to have on hand for summer salads.
Get em’ while they’re fresh y’all!
Nectarine, Pistachio and Goat Cheese Salad with Honey Dijon Vinaigrette
For the Dressing (yields about 1/2 C (135g):
- 1 1/2 Tbs Raw and Local Honey
- 4 Tbs Extra Virgin Olive Oil
- 2 Tbs Champaign Vinegar
- 1 1/2 tsp Dijon Mustard
- 1/2 tsp Poppy Seeds
- Pinch of Fine Sea Salt
For the Salad:
- 8 C (120g) Fresh Tender Lettuce Greens such as bib, red leaf, romaine.
- 3 Nectarines, white or yellow cut into wedges
- 2 oz (56g) Goat Cheese crumbled
- 6 Tbs (64g) Pistachios roasted and salted, shells removed
For the Dressing:
- In a lidded jar, add the honey, olive oil, vinegar, mustard, poppy seeds and salt. Shake until ingredients are emulsified. Taste for seasoning/sweet adjustment.
- Store leftover dressing in a lidded container at room temperature and use within a few days. For longer storage, refrigerate for up to two weeks. Bring to room temperature before dressing the salad.
For the Salad:
- Soak the greens in cool water for about five minutes. Drain and rinse throughly. Tear into bite size pieces. Arrange the nectarines on the salad and top with goat cheese and pistachios. Toss with dressing just prior to serving.