Green, tangy arugula contrasts with luscious fresh nectarine slices, all set off by a delicate raspberry vinaigrette. A beautiful presentation and great flavor. You can substitute fresh pears or peaches if nectarines aren't available.
Dressing:
- 3 T raspberry vinegar
- 1 tsp Dijon mustard
- 5 T extra virgin olive oil
- Pinch each of sugar, salt and pepper
Salad Ingredients:
- 4 cups torn arugula leaves
- 4 cups torn butter lettuce leaves
- 2 to 3 ripe nectarines, sliced
- 1/3 cup toasted walnuts
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Combine dressing ingredients and mix together well. Arrange salad ingredients in bowl. Pour dressing over them. Sprinkle with walnuts at the table so diners can see how pretty the salad look in its bowl.
Serves 6 to 8
