nutritional information

Per SERVING:

  • Calories: 237
  • Protein: 6 g
  • Total Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 16 g
  • Cholesterol: 7 mg
  • Sodium: 167 mg
  • Fiber: 2 g
  • Sugar: 11 g

Seared Nectarine and Arugula Salad

Seared Nectarine and Arugula Salad

Serves 6

30 minutes or fewer

30 minutes or fewer   If end-of-summer plums at your market or grocery store look better than the nectarines, feel free to substitute them in the salad.
  • ⅓ cup chopped walnuts
  • 2 tsp. plus ¼ cup olive oil
  • 3 nectarines, pitted and cut into quarters
  • 2 Tbs. balsamic vinegar
  • 2 tsp. plus 1 Tbs. honey
  • 2 Tbs. fresh lemon juice
  • 2 tsp. Dijon-style mustard
  • 6 oz. fresh arugula leaves
  • 3 oz. goat cheese, crumbled
  1. Heat skillet over medium-high heat. Add walnuts, and toast 1 to 2 minutes, or until browned and fragrant, stirring often. Transfer to plate, and cool.
  2. In same skillet, heat 2 tsp. oil over medium-high heat. Add nectarines, and cook 2 to 3 minutes on each side, or until lightly browned.
  3. Mix 1 Tbs. vinegar and 2 tsp. honey in small bowl. Add vinegar mixture to skillet, and cook, stirring, 30 to 40 seconds, or until fruit is caramelized.
  4. Whisk together lemon juice and mustard with remaining 1/4 cup oil, 1 Tbs. vinegar and 1 Tbs. honey in bowl. Season with salt and pepper.
  5. Toss arugula with dressing to lightly coat in large bowl, and arrange on individual plates. Top with nectarines, sprinkle with goat cheese and walnuts, and drizzle with remaining dressing.
September 2006

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comments

While this nectarine salad sounds good, it does not match the picture. To me the picture is of a spinach, sliced almond, and citrus either orange or pink grapefruit and does not appear to have a dressing or any type of cheese. Both salads would be good, but having then right picture with the right recipe would be beneficial to some people.

Pam - 2012-08-15 01:05:47