Most of my salad recipes begin with: “Arrange baby salad greens (arugula, spinach, lettuce) on a platter or tray; then add…” But what to add depends on the main course served for dinner or lunch.
This time we had a duck. The duck in apple-honey glaze. And the salad with nectarines goes very well with almost any poultry dish. There is no mistake in the flavor combination here – sweet and sour nectarines compliment the duck meat.
The whole idea of this salad is very simple and versatile at the same time – use any baby green you like, add any fruit or berries you like or have handy. Apples, pears, peaches, strawberries, plums, persimmons, and so on. Every time you change the fruits, you change the taste of the salad. But think ahead: fresh goat cheese works great with almost any fruits, however apples are tastier with parmesan flakes, and pears are excelent with blue cheese.
It is important that nectarines (or peaches) used for the salad are ripe but still firm – you don’t want a mushy salad. If the fruits aren’t sweet enough, just drizzle a little honey on top. For some heat add a dash of red pepper flakes or diced jalapeno to boost all the flavors. This is how the Mother-nature magic works.
Next recipe: Celebrate the 4-th of July with Grilled Lamb with Spice Rub from the Master (Jaques Pepin’s spice rub is so good, good, good…)
Nectarine-Peach Salad with Goat Cheese
- 4-8 cups baby arugula (or baby spinach or other baby greens)
- 1 nectarine (or peach), sliced
- 1 tbsp minced sweet or red onion (or use ‘mandoline’ type greater)
- 1 small chili pepper, minced (pepper is optional)
- ½ cup crumbled goat cheese
- The juice of ¼ lemon
- Coarse sea salt
- Ground black pepper
- 2+ tbsp extra virgin olive oil
1 cup = 240 ml
Arrange arugula or other baby greens on a platter or a tray. Top with nectarine or peach slices. Sprinkle with diced onion, jalapeno, sea salt, and black pepper. Squeeze lemon juice over the salad and drizzle with olive oil. Crumble the goat cheese on top.
Cook with pleasure!