Nectarine and Blue Cheese Salad with Plum Vinaigre
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- black plums, halved, pitted, chopped
- 1/2 c
- extra-virgin olive oil
- 4 tsp
- plum vinegar or red wine vinegar
- kosher salt
- black pepper, freshly ground
- 12 c
- mixed greens, lightly packed (such as arugula and frisee)
- nectarines, halved, pitted, cut into eighths
- 8 oz
- firm blue cheese, sliced
- 1/2 c
- 3/4 c
- 2 Tbsp
1Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing the plums with the back of a spoon, until plums have completely broken down, about 15 minutes.
2Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on the solids to extract as much puree as possible; discard solids in sieve. Let puree cool.
3Add oil, vinegar, and 2 tablespoons water to the puree; whisk to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 week ahead. Cover and chill)
4Divide the greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of the dressing over. Season with salt and pepper.