Seared Nectarine and Arugula Salad


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.

  • 6Servings


  • 1/3 cup chopped walnuts
  • 2 tsp. plus 1/4 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


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.

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.

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.

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.

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.

Nutrition Information

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