nectarine and blue cheese salad with plum vinaigre
Fruit, cheese, and nuts make for a delicious and filling salad. The dressing is also good with a salad with apricots, goat cheese, and pistachios!
No Image
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 - black plums, halved, pitted, chopped
- 1/2 cup extra-virgin olive oil
- 4 teaspoons plum vinegar or red wine vinegar
- - kosher salt
- - black pepper, freshly ground
- 12 cups mixed greens, lightly packed (such as arugula and frisee)
- 4 - nectarines, halved, pitted, cut into eighths
- 8 ounces firm blue cheese, sliced
- 1/2 cup almonds
- 3/4 cup water
- 2 tablespoons water
How To Make nectarine and blue cheese salad with plum vinaigre
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Step 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.
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Step 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.
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Step 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)
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Lettuce Salads
Category:
Fruit Salads
Keyword:
#plums
Keyword:
#Nectarines
Keyword:
#blue-cheese
Keyword:
#salad
Ingredient:
Fruit
Culture:
Southern
Method:
Stove Top
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