Baby Arugula Salad with Nectarines and Toasted Hazelnuts Recipe
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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 dish was featured as part of our Recipes for Summer Ingredients photo gallery.
INGREDIENTS
- 1 head frisée
- 4 medium white nectarines
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sherry vinegar
- Salt
- Freshly ground black pepper
- 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 the nectarines into sixths and set aside.
- Combine the vinegars in a medium nonreactive bowl, add salt and pepper to taste, then add the olive oil in a thin stream, whisking to mix. Place the arugula, frisée, nectarines, and toasted hazelnuts in a serving bowl.
- Pour the dressing over the salad, toss to combine, and serve.
This would even be good, I'd think, with dried cherries. I'm a huge fan of snacking on dried cherries and toasted hazelnuts, with a bit of fresh-ground black pepper mixed in.
But I like nectarines, too. I've done a salad using some along with crumbled sugar-cured bacon, creole mustard, peanut oil, cider vinegar, and the best salad greens I can find.
This was delicious. We had an Arugula salad from www.pie950.com that was amazing and we wanted to recreate the experience. Pie 950 was still better but this was good.