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Peach and Nectarine Salad with Blue Cheese and Plum Vinaigrette

August 11, 2012

I prefer savory over sweet, so I was a bit apprehensive when we made this Peach and Nectarine Salad with Blue Cheese and Plum Vinaigrette.  But it worked out beautifully.  There was wonderful harmony and balance with the contrasts of sweet stone fruit, bitter vinaigrette and the pungent aroma and texture of blue cheese.  This BonAppetit adapted recipe is real easy to make, and there was dressing leftover for another day.  This is Steve R Morse with another summer favorite.

2 black plums, halved, pitted and chopped

1/2 c EVOO (extra virgin olive oil)

4 t red wine vinegar

kosher salt, pepper

mixed greens (spring mix, arugula, whatever your favorites are)

2 nectarines 2 peaches, halved, pitted, cut into wedges

8z firm blue cheese

1/2c sliced almonds

Bring plums and 3/4c water to a boil in a small saucepan.  Reduce heat to simmer, mashing plums with the back of a spoon, until they break down, about 15 minutes.  Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much puree as possible:  discard solids in sieve.  Let puree cool.  Add oil, vinegar and 2T of water to puree; whisk and season with s&p.  Divide greens among plates.  Scatter peaches, nectarines, cheese and almonds over, dividing equally.  Drizzle some dressings over.  Season with salt and pepper.



From → Recipes

One Comment
  1. Bob P. permalink

    A wonderfully light and fresh tasting salad. The dressing is light and not over powering. The greens, peaches, nectarines, and blue cheese are a perfect task combination. A perfect summer time salad.

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