Fresh Greens Salad with Nectarines, Blueberries, Feta and Glazed Walnuts
Fresh, light and flavorful, this salad would be a great complement to any grilled meats, especially when made with peppery arugula. Additionally, you could add strips of grilled chicken to the salad and serve it for lunch or dinner. Serves 4 to 6.
Ingredients
Ingredients:
- 5 oz. fresh arugula or spinach pre-washed (about 8 cups, loosely packed)
- 2 Tbsp Sigona's summertime peach white balsamic
- 1 Tbsp minced shallot
- 1 tsp. honey such as Wild Montana Clover Honey from Honey Hole Honey Co., available at Sigona’s
- 1 tsp. Dijon mustard
- Salt and pepper to taste
- 3 Tbsp Sigona’s Fresh Press extra virgin olive oil Mix it up! Try Sigona’s Meyer-Lemon Fusion Olive Oil (see note)
- 2 locally grown California Clean nectarines or peaches, halved, pitted and sliced into 8 to 12 pieces each
- About 1/2 to 3/4 cup blueberries
- 1/3 cup crumbled Feta
- About 1/3 cup Sigona’s glazed walnuts more or less to taste
- Optional: 1 to 2 green onions sliced on a bias
Instructions
- Place the arugula or spinach in a large mixing bowl. Set aside.
- In a small bowl, mix together the balsamic, shallot, dijon, honey, salt and pepper. While whisking, drizzle in the olive oil to emulsify the mixture. Drizzle about 3 tablespoons of the vinaigrette over the arugula and toss, toss, toss to coat each leaf. Add more, if necessary, but only a teaspoon at a time, being careful not to overdress.
- Transfer the dressed greens to a serving bowl and then sprinkle on the remaining ingredients evenly over the greens. Serve with the remaining vinaigrette on the side.
Notes
Sigona's infused olive oils and balsamics are available in both our markets and online at www.sigonas.com.
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