10666 Baby Arugula Salad with Nectarines and Toasted Hazelnuts 10 mins 10 mins 6 to 8 servings Mon Sep 21 11:06:00 -0700 2009 Mon Sep 21 20:43:04 -0700 2009 Easy American CHOW http://www.chow.com/recipes/10666 Tue, 22 Sep 2009 03:43:04 GMT A salad that can change with the seasons Substitute seasonal ingredients for a salad that's great year-round. This salad can change with the seasons; try persimmons in the fall, pears or blood oranges in the winter, and nectarines when they are in season. You can substitute mixed baby greens for the arugula and frisée.

What to buy: When purchasing nectarines, look for freestone varieties—their flesh separates easily from the pit.

This recipe was featured as part of our Cooking with Summer Ingredients story.

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  • Cut off the base of the frisée and discard then chop the rest into bite-size pieces. Cut nectarines into sixths and set aside.
  • Combine vinegars in a medium nonreactive bowl, add salt and freshly ground black pepper to taste, then add the olive oil in a thin stream, whisking to mix. Place arugula, frisée, nectarines, and toasted hazelnuts in a serving bowl.
  • To serve, pour the dressing over the salad and toss to combine.
    • ]]>     http://www.chow.com/assets/2006/09/rcp_baby_argula_salad_290x210.jpg Luke Knowland 49 Soup/Salad/Sandwich 70 1 head frisée

    ]]>     15 4 medium white nectarines

    ]]>     2 tablespoons red wine vinegar

    ]]>     1/2 teaspoon sherry vinegar

    ]]>     3 tablespoons extra-virgin olive oil

    ]]>     91 6 ounces baby arugula

    ]]>     1/2 cup shelled and unsalted hazelnuts, toasted and coarsely chopped

    ]]>     661 celebrate 1021 comfort 742 crunchy 384 easy 776 fun 1043 houseguests 753 lazy 757 lunch 261 nuts 695 quick 1042 third date 755 travels well 39 salad 1108 team cooking 89 starter 644 summer 7670 4th of july 7667 july 4th 7668 july fourth 7669 fourth of july 7676 luke knowland 1 chow 1619 omnivore 435 vegetarian 10054 dairy free 6027 gluten free 7596 summer ingredients