Nectarine, Pistachio and Goat Cheese Salad with Honey Dijon Vinaigrette
Use a mix of the freshest market summer greens in this simple salad. Bibb, red leaf, tender romaine, flashy trout back... whatever your favorite! Switch up the fruit too, to whatever is in season from fresh cherries, peaches, to the freshest berries. Mix it up! Vegetarian + Gluten Free
8C (120g)Fresh Tender Lettuce Greenssuch as bib, red leaf, romaine.
3Nectarines, white or yellowcut into wedges
2 oz (56g)Goat Cheesecrumbled
6Tbs (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.