Recipe of the Week: Nectarine and Blue Cheese Salad with Plum Vinaigrette
Nothing says summer quite like the sweet and juicy flavors of stone fruits. Packed full of vitamins C, A, and E, as well as potassium, antioxidants and dietary fiber, these healthy, vibrant and delicious fruits can help boost immunity to fight the dreaded summer cold, produce collagen, sharpen eyesight, and promote good digestion. From cherries to peaches, nectarines, plums, apricots, apriums, pluots and even almonds, there are endless culinary applications for stone fruits. I mean, who doesn’t love a slice of sour cherry pie or some warm peach cobbler with a scoop of vanilla ice cream?
Stone fruits are in peak season right now, through early September, and here’s one delicious, sweet and savory summer salad incorporating two varieties of stone fruit to consider adding to your seasonal menu:
Nectarine & Blue Cheese Salad with Plum Vinaigrette
* Two black plums, halved, pitted, chopped * 1/2 cup extra-virgin olive oil
* 4 teaspoons ume plum vinegar or red wine vinegar * kosher salt, freshly ground pepper
* 12 cups lightly packed mixed greens such as arugula or frisée
* Four nectarines or peaches halved, pitted and cut into eighths
* 8 ounces firm blue cheese, such as Cabrales, sliced
* 1/2 cup almonds, preferably Marcona
Bring plums and 3/4 cup water to a boil in a small sauce pan. Reduce heat to medium–high and simmer, stirring occasionally and mashing plums with the back of a spoon, until plums have completely broken down, about 15 minutes. Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much purée as possible: discard solids in sieve. Let purée cool. Add oil, vinegar, and 2 Tbsp. water to purée: whisk to blend. Season dressing to taste with salt and pepper. Cover and chill.
Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of the dressing over. Season with salt and pepper.