Nectarine and blue cheese salad with plum vinaigrette
Indulge in the perfect balance of sweet nectarines, tangy blue cheese, and flavorful plum vinaigrette in this exquisite summer salad.
Ingredients:
- 2 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 and frisée)
- 4 nectarines or peaches, halved, pitted, cut into eighths
- 230g firm blue cheese, such as Cabrales, sliced
- 1/2 cup almonds, preferably Marcona
Instructions:
- Place plums and 3/4 cup water in a small saucepan and bring to a boil. Lower the heat to medium-high and cook, stirring occasionally and using the back of a spoon to mash the plums, until they have completely broken down, which should take around 15 minutes.
- Strain the plum mixture through a fine-mesh sieve positioned over a small bowl, pressing on the solids to extract as much puree as possible; discard the solids in the sieve. Let the puree cool down.
- Combine oil, vinegar, and 2 tablespoons water with the puree; whisk until well combined. Season the dressing with salt and pepper according to your taste. It is possible to make the dressing ahead of time: it can be prepared a week prior. Simply cover and refrigerate it.
- Arrange the greens on individual plates. Sprinkle nectarines, cheese, and almonds over the greens, ensuring an even distribution, then drizzle some of the dressing on top. Season with salt and pepper.
Summary:
- Calories: 2556 kcal
- Fat: 212 g
- Protein: 77 g
- Carbs: 110 g
- Potassium: 3335 mg
- Magnesium: 364 mg