What can get more summery than a salad loaded with sliced nectarines and sprinkled with a raspberry vinaigrette? This colorful, sumptuous salad comes together and brightens up any meal. Toasted pine nuts add a bit of crunch. You can even use Pittman & Davis Peaches in place of the Nectarines if you prefer!
For the salad:
3 Pittman & Davis Nectarines, sliced
4 c. fresh arugula or baby spinach
4 c. torn Bibb or Boston lettuce
2 Tbsp. pine nuts, toasted
2 Tbsp. crumbled blue cheese
For the dressing:
2 Tbsp. raspberry vinegar
2 tsp. sugar
1 tsp. Dijon mustard
⅛ tsp. salt
3 Tbs. olive oil
In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.