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Nectarine Spring Mix Salad with Lemon Vinaigrette

September 23, 2012
Nectarine Spring Mix Salad with Lemon Vinaigrette

Nectarine Spring Mix Salad with Lemon Vinaigrette

Use this salad and vinaigrette as a base for whatever fruit is in season and whatever nuts you have on hand. You can use raspberries, blueberries, figs, peaches…whatever looks good at the market.

If I have spent time roasting a luxiourious cut of meat or melded flavors in a pot of simmered soup, then it is really lovely to pair it with something simple and light, that leaves me balanced and satisfied. Like salad. Colorful, glorious, crunch and munch greens drizzled with sweet and bright lemon vinaigrette.

Lemon Vinaigrette

I make the vinaigrette in a measuring cup, but a small bowl works too. Zest one lemon and squeeze out the juice (about 2 tablespoons) then sprinkle in 1 tablespoon of cane sugar. Add 2 tablespoons white wine vinagar, kosher salt, and fresh ground pepper.

Lemon Vinaigrette

Add one teaspoon of Dijon mustard. This will emulisfy the vinaigrette when you whisk in the oil, so that the dressing doesn’t separate later.

Lemon Vinaigrette

Whisk until the sugar is dissolved and the oil and vinegar are emulsified by the mustard. If you are making ahead, you can put all of the ingredients in a small jar and shake until emulsified and store in the refrigerator for later.

Lemon Vinaigrette

Nectarine Spring Mix Salad with Lemon Vinaigrette

If the pecans or nuts you have happen to be unsalted, I recommend toasting them in a skillet on low heat with a bit of olive oil, salt, and fresh ground pepper. Don’t take your eyes off of them! They burn quickly! Yikes!

Let them cool before adding them to the salad.

This salad isn’t rocket science, but rather a simple go-to for whatever is at hand. The sweet, tart lemon vinaigrette is the secret here. It pairs nicely with most fruits and nuts. Cheese? Sure. Onions? You bet. Herbs? Why not.

When I have company coming, this is often on the menu because I can throw it together at the last minute, everyone loves it, and it sits well with most main courses.

Nectarine Spring Mix Salad with Lemon Vinaigrette


Author: Amanda Wilson
Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Serves: 6
Sping mix salad is favored in our house, but other salad blends would work, or even a simple organic baby spinach. I tend to favor pecans with fresh fruit and this particular vinaigrette, but walnuts or slivered almonds would be fine substitutes. Top with whatever fruit is in season. Other lovely additions: crumbled blue cheese, shards of quality parmesan, paper thin slices of red onion, chopped flat-leaf parsley, dried fruits in lieu of fresh fruit.
  • Salad:
  • 5 ounces spring mix salad
  • 1 ripe nectarine, pit removed, thinly sliced
  • 2/3 cup whole pecans (roasted and lightly salted)
  • Lemon Vinaigrette:
  • 1 lemon, zested and juiced (about 2 tablespoons of lemon juice)
  • 2 tablespoons white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sugar
  • Kosher salt
  • Fresh ground pepper
  1. If pecans are raw, toast them over medium high heat in 2 teaspoons of olive oil, sprinkled with salt and pepper. Otherwise, toast the whole pecans dry over medium heat until fragrant and crunchy. Set aside to cool. In a small bowl, whisk together lemon zest, lemon juice, sugar, white wine vinegar, Dijon mustard, salt, and pepper. While whisking, drizzle in the olive oil slowly and continue to whisk until the dressing is emulsified. Place spring mix of lettuces in a large salad bowl. Thinly slice the nectarine and spread on top of the leaves. Sprinkle the pecans over the nectarines. Serve with lemon vinaigrette.




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