Summer Fruit Salad with Arugula and Almonds

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1 cup whole blanched almonds (5 1/2 ounces)
2. 1 tablespoon plus 1/2 teaspoon almond oil (optional)
3. Kosher salt
4. 4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
5. 1 small shallot, minced
6. 3 tablespoons sherry vinegar
7. 1/4 cup plus 2 tablespoons extra-virgin olive oil
8. Freshly ground pepper
9. 1 pint blackberries or Persian mulberries
10. 4 bunches of arugula (1 1/4 pounds), large stems discarded

1. Preheat the oven to 375°. In a small pie plate, toast the almonds for 8 minutes, until fragrant. Toss with 1/2 teaspoon of the almond oil and sprinkle with salt.
2. In a mini processor, puree the chopped nectarine. Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil. Season with salt and pepper.
3. Put the sliced nectarines and the blackberries in a medium bowl. Drizzle on one-third of the vinaigrette and season with salt and pepper. In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette. Gently toss in the dressed fruit. Garnish with the almonds and serve immediately.