Peppery arugula, tender butter lettuce, and the vibrant sweetness of ripe nectarines and raspberries come together in this salad that celebrates the very best of summer. The contrast of juicy fruit with crisp greens is lifted by the crunch of toasted walnuts, creating a dish that is both refreshing and satisfying. A light raspberry vinaigrette—fruity with just the right touch of tang—ties everything together, making this salad perfect for warm-weather gatherings, an elegant starter, or a colorful side dish to any summer meal.
Dressing:
3 tablespoons raspberry vinegar, fruity, not tart
1 teaspoon Dijon mustard
5 tablespoons mild olive or vegetable oil
Pinch each sugar, salt, and pepper to taste
Salad:
4 cups arugula leaves torn
4 cups butter lettuce torn
2 nectarines, ripe and sliced (may use more)
1/3 cup walnuts, toasted
1/2 cup raspberries
METHOD:
In a small mixing bowl, whisk dressing ingredients until combined. Taste for seasoning and adjust.
Arrange salad ingredients in bowl and drizzle the dressing over. Toss gently and serve.
SOURCE: Adapted from recipe by Renee Shepherd of Shepherd’s Garden Seeds
