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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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There's so much more to leafy greens than lettuce. Here, they're tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese. Ingredients:
1/4 cup fresh lemon juice |
2 tablespoons minced shallot |
kosher salt and freshly ground black pepper |
1/4 cup (or more) olive oil |
3 nectarines, plums, or peaches, halved, pitted, thinly sliced |
1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped |
1 cup crumbled blue cheese (about 4 ounces) |
8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi) |
1 1/2 cups chervil sprigs |
1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, and mint) |
Directions:
1. Mix lemon juice and shallot in a small bowl and season with salt and pepper. Let macerate for 30 minutes. Whisk in 1/4 cup oil and season to taste with salt and pepper. Whisk in more oil if dressing is too tart.
2. Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.
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