Nectarine Arugula Salad with Cheese Curds
A lovely summer salad — ripe nectarines, peppery arugula, fresh cheese curds, and perhaps some basil brought together with olive oil and lime.. Simple, stunning, and best eaten the day you buy everything.
Ingredients
- 2 nectarines ripe but firm nectarines, pitted & sliced into wedges
- 3 Cups arugula
- 2 oz cheese curds
- 4 leaves fresh basil torn
- 1 shallot very thinly sliced
- Microgreens optional
- 1 tbsp olive oil
- 1 tbsp lime juice
- salt and pepper to taste
Instructions
- Place the arugula across a wide plate or in a bowl. Drizzle with olive oil and toss. Add lime juice and lightly season with salt and pepper, then toss again.
- Arrange the nectarine wedges over the greens.
- Tear the cheese curds into small pieces and scatter them across the top, followed by the sliced shallot separated into rings. Sprinkle the torn basil and/or microgreens over the top. Serve immediately.
Notes
Cheese: Any fresh curds will work - we suggest Achadinha Mellow Yellow but you can pick your favorite flavor or use fresh mozzarella as a substitute.
Nectarines: This salad is only as good as your nectarines. Freestones will make prettier slices as the fruit will separate easily from the pit.
Smell them — if they smell like a nectarine, they’ll taste like one. Either yellow or white works beautifully. Switch things up by grilling the nectarine halves then cooling before slicing into wedges.
Recipe by Trace (@traceeatslocal / traceeatslocal.com)