Nectarine Salad with Beet Dressing

nectarine1 small beet, cooked, peeled and roughly chopped
2 t honey
1 t Dijon mustard
1 garlic clove
1/4 C cider vinegar or white wine vinegar
Salt and pepper
½ C olive oil, plus extra to finish
½ C whole almonds, skin on, roughly chopped
1 t butter
2 C arugula
4 small nectarines
½ C gorgonzola, broken into pieces

Make the dressing: Process beet, honey, mustard, garlic, vinegar, salt and pepper in a food processor. Process for a few seconds, then incorporate a quarter of the oil at a time. It should be smooth and homogenous. Sauté the almonds in butter and a pinch of salt for three to four minutes, then set aside to cool. Halve the nectarines, remove the stone and cut each half into three wedges. In a large bowl, toss arugula with enough dressing to coat. Spread dressed arugula on a large platter; arrange nectarines on top; drizzle with remaining salad dressing; top with almonds and gorgonzola and serve.


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