Summer Fruit Salad with Arugula and Almonds
- 1 cup whole blanched almonds (5 1/2 ounces)
- 1 tablespoon plus 1/2 teaspoon almond oil (optional)
- Kosher salt
- 4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
- 1 small shallot, minced
- 3 tablespoons sherry vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 pint blackberries or Persian mulberries
- 4 bunches of arugula (1 1/4 pounds), large stems discarded
- Preheat the oven to 375.
- In a small pie plate, toast the almonds for 8 minutes, until fragrant.
- Toss with 1/2 teaspoon of the almond oil and sprinkle with salt.
- In a mini processor, puree the chopped nectarine.
- Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt.
- Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil.
- Season with salt and pepper.
- Put the sliced nectarines and the blackberries in a medium bowl.
- Drizzle on one-third of the vinaigrette and season with salt and pepper.
- In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette.
- Gently toss in the dressed fruit.
- Garnish with the almonds and serve immediately.
whole blanched almonds, almond oil, kosher salt, nectarines, shallot, sherry vinegar, extravirgin olive oil, freshly ground pepper, blackberries, arugula
Taken from www.foodandwine.com/recipes/summer-fruit-salad-arugula-and-almonds (may not work)