Nectarine Salad

Garden greens are abundant throughout the summer and into early fall. Avariety makes this salad interesting, both in texture and colour.

 

Garden greens are abundant throughout the summer and into early fall. A variety makes this salad interesting, both in texture and colour.

 

“When mixed with fresh nectarines and finished with a zesty dressing, it comes alive and tickles the senses,” says chef Mark Picone of Vineland, Ont., in the Niagara Region.

 

Suggested wine pairing: Riesling from the Niagara Peninsula.

 

Chef’s tip: If desired, substitute 500 g (1 lb) of pre-washed spring mix for the lettuces. You can also substitute sherry vinegar or red wine vinegar for the icewine vinegar.


Nectarine Salad
Serves Six


Ingredients
Dressing
• 1 red chili, finely chopped
• 125 ml (1/2 cup) extra-virgin olive oil
• 45 ml (3 tbsp) icewine vinegar
• 15 ml (1 tbsp) maple syrup
• 50 ml (1/4 cup) freshly chopped mint
• 30 ml (2 tbsp) snipped chives
• Sea salt, to taste

Salad
• 1 Boston bibb lettuce, washed and dried
• 1 romaine lettuce, washed and dried
• 1 red leaf lettuce, washed and dried
• 3 nectarines, cut into wedges
• 1/2 red onion, thinly sliced


Preparation for dressing
In a small bowl, combine ingredients and set aside.

Preparation for salad
Tear lettuces into bite-sized pieces and place in a large salad bowl. Add nectarines and onion. Whisk dressing, pour over greens and toss lightly. Serve on cold salad plates.

 
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