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Recipes
August 2012

Nectarine and Blue Cheese Salad with Plum Vinaigrette

By Susan SpungenPhotography by Christopher Baker

4.4

(12)

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Recipe information

  • Yield

    8 Servings

Ingredients

2

black plums, halved, pitted, chopped

1

/2 cup extra-virgin olive oil

4

teaspoons ume plum vinegar or red wine vinegar

Kosher salt, freshly ground pepper

12

cups (lightly packed) mixed greens (such as arugula and frisée)

4

nectarines or peaches, halved, pitted, cut into eighths

8

ounces firm blue cheese, such as Cabrales, sliced

1

/2 cup almonds, preferably Marcona

Need to make a substitution?

Preparation

  1. Step 1

    Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing plums with the back of a spoon, until plums have completely broken down, about 15 minutes.

    Step 2

    Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much purée as possible; discard solids in sieve. Let purée cool.

    Step 3

    Add oil, vinegar, and 2 Tbsp. water to purée; whisk to blend. Season dressing to taste with salt and pepper. DO AHEAD: Dressing can be made 1 week ahead. Cover and chill.

    Step 4

    Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of dressing over. Season with salt and pepper.

Nutrition Per Serving

One serving contains: Calories (kcal) 320 Fat (g) 27 Saturated Fat (g) 8 Cholesterol (mg) 20 Carbohydrates (g) 13 Dietary Fiber (g) 3 Total Sugars (g) 8 Protein (g) 10 Sodium (mg) 470
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