I make this salad every summer when the nectarines are juicy and sweet. The white variety are my favorite, though any stone fruit will do.
Roasted Pecan vinaigrette is completely, insanely delicious. Be sure to roast your pecans, as that is what brings out their flavor, then blend them with olive oil, water, vinegar, mustard, and salt until smooth and combined.
In addition to a salad, use the vinaigrette as a sauce for grilled chicken, roasted fish, or toss with cooked veggies like broccoli, green beans, asparagus, and braising greens. Braised kale with Roasted Pecan Vinaigrette is too tasty for words. Great way to get kids to eat their greens!
White Nectarine Salad with Roasted Pecan Vinaigrette
Add sliced grilled chicken topped with extra vinaigrette and chopped pecans to make this an entree
Measurements are for a single salad, multiply as desired:
1 packed cup cleaned and dried frisee
1 tablespoon, or so, Roasted Pecan vinaigrette, recipe below
1 white nectarine, sliced into rounds or slices
3 strawberries, cleaned with a damp paper towel, stemmed, and sliced
1 tablespoon Bucherondin, or other variety of creamy crumbly mild goat’s milk cheese
5 whole Roasted Pecans
Toss frisee together with vinaigrette and a pinch of salt. Place a few nectarines and strawberry slices on the plate and pile salad on top. Decoratively top with remaining nectarines, strawberries, Bucherondin, and pecans. Serve right away.
Roasted Pecan Vinaigrette
1/2 cup pecans, roasted 350 7-8 minutes, until fragrant
1/4 cup extra virgin olive oil
1/4 cup water (extra tablespoon if necessary to blend)
1 tablespoon white balsamic vinegar
1/2 teaspoon dijon mustard
salt and pepper to taste
Place all ingredients in a blender and process until smooth. Add more water if necessary to thin out the dressing to your desired consistency. Taste and adjust seasoning with salt, pepper, and/or vinegar. Store covered, in the refrigerator, for up to one week.