I love this summer salad. With crisp lettuce, sweet juicy nectarines, crunchy almonds and a touch of sea salt, this salad packs a flavorful punch. It’s great as a light lunch or dinner with a piece of crusty bread, or try it as a side salad.
Prep Time: 5-10 minutes
Serves: 2 as a main dish or 4 as a side
10oz. mixed lettuce – I like green leaf lettuce mixed with one other type (here I used orach, a wild mountain spinach with a salty mineral-like taste); a spring mix also works very well
1 nectarine, cut into bite sized pieces (I like white fleshed nectarines)
¼ cup sliced almonds, lightly toasted
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon honey
Sea salt to taste (I like pink sea salt, but you can use any sea salt or even kosher salt)
Place the sliced almonds in a skillet over low heat to toast. Watch them closely to turn the heat off before they burn. Your nose will let you know when the almonds are close to finish toasting.
In the bottom of a large serving bowl pour in the 2 tablespoons of white wine vinegar and 1 tablespoon of honey. Whisk the ingredients together. Then, while whisking continuously, slowly drizzle the 4 tablespoons of extra virgin olive oil into the bowl.
Cut the nectarine into bite sized pieces and add them to the dressing.
Tear the lettuce into desired size pieces and add the lettuce to the bowl. With clean hands, toss the salad and nectarines with the dressing.
Once the lettuce is coated in the dressing, top the salad with the toasted almonds and sprinkle with sea salt to taste.