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.

 


Tomato, Watermelon, Beet Salad with Toasted Almonds

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We premiered this brilliantly hued salad a couple of weeks ago at US Botanic Garden in Washington DC, amid a beautiful array of flowers in the garden atrium.  Kids and adults swooned over the colors of salad, captured here by one of garden volunteers, Alice Mann.  With the uncommon combination, the flavors were great too.  Makes a good potluck — don’t mix the almonds in until you get to your destination as they will get a bit soggy, and we always bring extra to serve on the side. Read More