Arugula, Nectarine And Blue Cheese Salad With Basil Balsamic Vinaigrette

• for the dressing
• 1/2 cup garlic basil confit oil (homebytherange's recipe on food52)
• 1/4 cup of your best balsamic vinegar
• 2 teaspoons dijon mustard
• sea salt to taste
• freshly ground black pepper to taste
• for the salad
• 4 cups arugula, washed and thoroughly dried (roughly torn if leaves are large)
• 4 cups mixed baby greens, washed and thoroughly dried
• 2-3 firm, ripe nectarines, halved, cut into wedges and chopped
• 1/2 cup favorite mild blue cheese, crumbled
• 6-8 French Breakfast radishes, washed, trimmed, halved lengthwise and sliced into wedges

1. Combine dressing ingredients in a small jar with a lid. Cover lid and shake well to emulsify.
2. Combine arugula and mixed baby greens in a large salad bowl. Top with nectarine pieces, radishes and blue cheese. Add dressing to taste, toss and enjoy.

dressing, garlic basil, balsamic vinegar, mustard, salt, freshly ground black pepper, salad, arugula, mixed baby greens, firm, favorite

Taken from food52.com/recipes/6087-arugula-nectarine-and-blue-cheese-salad-with-basil-balsamic-vinaigrette (may not work)