This slightly sweet and nut-flavored dressing provides the perfect foil to bitter greens and slices of ripe nectarines.

Cal/Serv: 247 Yields: 4 Ingredients Greens: 1 bunch arugula leaves 1 small head butter lettuce 1 small head radicchio 4 endive leaves Dressing: 3/4 c. vegetable oil c. sherry vinegar 1/4 c. Toasted chopped hazelnuts 1/4 c. honey 1 clove garlic 1/2 tsp. salt 1/4 tsp. ground black pepper Fruit: 3 medium ripe nectarines Directions
  1. Prepare the greens: Trim and wash all salad greens. Spin-dry and place in a large serving bowl. Cover and refrigerate until ready to use.
  2. Make the dressing: In a food processor or blender, combine vegetable oil, vinegar, hazelnuts, honey, garlic, salt, and pepper to make an emulsion.
  3. To serve: Drizzle the dressing over the greens and toss to mix. Arrange nectarines on top.

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