Arugula, Nectarine and Blue Cheese Salad with Basil Balsamic Vinaigrette

A few weeks ago, I tested homebytherange’s Basil Beans recipe (which is divine, by the way). One of the best things about that experience was all the garlic basil confit oil that I had leftover to use for my own devices. I had invited some friends for dinner and had to come up with a salad. With summer fresh nectarines bountiful, blue cheese left over from my own recipe escapades and the garlic basil confit oil – this is now my go-to-summer salad – I have been eating a version of it every nig

6 Servings

https://food52.com/recipes/6087-arugula-nectarine-and-blue-cheese-salad-with-basil-balsamic-vinaigrette

Ingredients

for the dressing

1/2 cup garlic basil confit oil (homebytherange's recipe on food52)

1/4 cup of your best balsamic vinegar

2 teaspoons dijon mustard

sea salt to taste

freshly ground black pepper to taste

for the salad

4 cups arugula, washed and thoroughly dried (roughly torn if leaves are large)

4 cups mixed baby greens, washed and thoroughly dried

2-3 firm, ripe nectarines, halved, cut into wedges and chopped

1/2 cup favorite mild blue cheese, crumbled

6-8 French Breakfast radishes, washed, trimmed, halved lengthwise and sliced into wedges

Instructions

Step 1

Combine dressing ingredients in a small jar with a lid. Cover lid and shake well to emulsify.

Step 2

Combine arugula and mixed baby greens in a large salad bowl. Top with nectarine pieces, radishes and blue cheese. Add dressing to taste, toss and enjoy.