Arugala And Nectarine Salad Recipe

• 5 Tbsp. Extra virgin olive oil
• 3 Tbsp. Raspberry vinegar
• 1 tsp Dijon-style mustard
• 1 dsh Sugar, salt and pepper, EACH
• 4 c. Arugula leaves, torn
• 4 c. Butter lettuce leaves, torn
• 3 whl ripe nectarines, pitted and sliced
• 1/3 c. Walnuts, toasted

1. For the dressing: In a small bowl whisk together the extra virgin olive oil, raspberry vinegar, mustard, sugar, salt, and pepper.
2. Set aside.
3. Place arugula, butter lettuce, and sliced nectarines in a large bowl.
4. Pour dressing over salad; toss gently to coat.
5. Sprinkle with nuts.
6. Makes 6 to 8servings.
7. Cook's Notes: Tangy green arugula and sweet, juicy nectarine slices combine for luscious contrasts in colors and flavors.
8. Fall 1997 issue of Country Gardens Magazine.
9. Renee says: "It's summer's grand finale, and your kitchen counter is overflowing with fresh-picked produce.
10. What can you do Try this (these) new way(s) to savor your garden's bounty."
11. Renee Shepherd founded Shepherd's Garden Seeds, although she is no longer affiliated with which concern.

extra virgin olive oil, raspberry vinegar, mustard, sugar, arugula, butter, nectarines, walnuts

Taken from cookeatshare.com/recipes/arugala-and-nectarine-salad-69998 (may not work)