Green Nectarine, Blueberry And Basil Salad

• 2 medium or 3 small hard (green, unripe) nectarines, yellow or white, or a combination. You can also use green peaches!
• Kosher salt
• 1 heaping tablespoons chopped basil leaves (a small handful)
• 1 teaspoon finely chopped fresh mint
• 2 teaspoons white wine vinegar
• 1/2 teaspoon good Dijon mustard
• 2 teaspoons extra virgin olive oil
• Freshly ground black pepper to taste

1. About 30 minutes - or up to 6 hours - before serving: Coarsely chop the stone fruit into a medium bowl. I do this by cutting off 1/2 slices from the stone, and then cutting each slice in half crosswise. There's no need to peel the fruit. Sprinkle it lightly with salt; toss gently and sprinkle on a bit more.
2. Meanwhile, in the bowl in which you'll be serving this, whisk together the vinegar and the mustard; then, whisk in the olive oil. Add the herbs and stir to blend. Add the blueberries and toss to coat with the dressing.
3. After 20 minutes, stir in the peaches and some freshly ground pepper to taste, toss well and let rest until serving. Test for salt, adding more if necessary.
4. Refrigerate if not using right away, but let it come to room temperature before serving.
5. NB: This should be made the day you plan to eat it, as the stone fruit tends to get mushy if kept much longer than 6 - 8 hours.

hard, kosher salt, basil, fresh mint, white wine vinegar, mustard, extra virgin olive oil, freshly ground black pepper

Taken from food52.com/recipes/60411-green-nectarine-blueberry-and-basil-salad (may not work)