As the summer truly draws to an end, I’m making as many salads as I can, trying my best to savor all our From the Farmer produce while we still have it. The nectarines, bibb lettuce, and onions all came from our weekly produce delivery. I’ve so enjoyed these weekly deliveries. As a mama to two littles, having your produce delivered is a wonderful luxury!
Onions, stone fruit, and vinegar may seem like unlikely salad cohorts, but trust me, it’s delicious! The sweetness of the fruit is wonderfully balanced by the vinegar, and the onions add not only beautiful color, but a slightly sweet, mild spicyness!
While I’m trying to savor summer and make salads and appreciate stone fruit while it’s still producing, I’m SO looking forward to fall menus, apple picking, and pumpkin spice everything! I have a go-to pumpkin cake, and I cannot wait to make it again as soon as it gets a teeny tiny bit cooler. But for now, my stone-fruit salad:
End of Summer Plum Nectarine Salad
for the dressing:
1 tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp evoo
1 tsp honey
for the salad:
2 nectarines, sliced
2 plums, sliced
1 head bibb lettuce
1 handful arugula
handful toasted walnuts
1/4 red onion, sliced thinly
Preheat oven to 350 degrees. Place handful of walnuts on baking sheet and toast for about 5 – 10 minutes. While walnuts toast, whisk together dressing in a small mixing bowl. Taste and adjust ingredients as desired.
Wash and dry lettuce and arugula. Tear lettuce into 2-inch pieces. Layer bibb lettuce and arugula on platter. Slice onions, nectarines, and plums, then scatter over lettuce mixture. Sprinkle with toasted walnuts, and drizzle with dressing.
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