Nectarine and Blue Cheese Salad with Plum Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fruit, cheese, and nuts are a winning combination. This bright vinaigrette is also excellent on a salad with apricots, goat cheese, and pistachios. 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 |
8 ounces firm blue cheese, such as cabrales, sliced |
1/2 cup almonds, preferably marcona |
Directions:
1. Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing plums with the back of a spoon, until plums have completely broken down, about 15 minutes.
2. Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much purée as possible; discard solids in sieve. Let purée cool.
3. Add oil, vinegar, and 2 tablespoons water to purée; whisk to blend. Season dressing to taste with salt and pepper. DO AHEAD: Dressing can be made 1 week ahead. Cover and chill.
4. Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of dressing over. Season with salt and pepper.
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