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Nectarine Arugula Salad
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4 cups fresh arugula or baby spinach
4 cups torn Bibb or Boston lettuce
3 medium nectarines, sliced
2 tablespoons pine nuts, toasted
2 tablespoons crumbled blue cheese
2 tablespoons raspberry vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash pepper
3 tablespoons olive oil
In a large salad bowl, combine the first five ingredients. In a small bowl, whisk
the vinegar, sugar, mustard, salt and pepper until blended. Gradually whisk in
oil until dressing thickens. Drizzle over salad; toss to coat.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |