Baby Arugula Salad with Nectarines and Toasted Hazelnuts
TIME/SERVINGS
Total: 10 mins
Active: 10 mins
Makes: 6 to 8 servings
By Luke Knowland
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.
INGREDIENTS
- 1 head frisée
- 4 medium white nectarines
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 6 ounces baby arugula
- 1/2 cup shelled and unsalted hazelnuts, toasted and coarsely chopped
INSTRUCTIONS
- 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.
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