Suzanne Goin typically makes this savory and sweet salad with whatever fruit looks best at the market. Ripe green or black figs are some of her favorites and a couple of crushed ones can be used as the base for the vinaigrette, in place of the nectarine.
More Terrific Salads
1 cup whole blanched almonds (5 1/2 ounces)
1 tablespoon plus 1/2 teaspoon almond oil (optional)
4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
1 small shallot, minced
3 tablespoons sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pint blackberries or Persian mulberries
4 bunches of arugula (1 1/4 pounds), large stems discarded
How to Make It
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.
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.
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.
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