There’s a reason a fruit-cheese-nut salad is on most menus at restaurants: because it’s an unbeatable combination. I have some sort of variation of this combo at least once a week. This month, it’s always going to be stone fruit. Plums, peaches, pluots, nectarines.
This recipe made me re-fall in love with one thing: amazing blue cheese. I went into Whole Foods looking for a specific blue cheese by @JasperHillFarm- one I still remember because I visited their cellar and farm 10 years ago in college (oy, i’m getting old). This was the first time I saw the art of cheesemaking and gained a new appreciation for high quality cheeses. In this dish, the blue cheese pops. So even if you aren’t quite as picky as me, get something good.
This was also the recipe that inspired me to try out my lavender syrup from a bit ago. While I’m happy to have tried it, I actually think this would work really well with a drizzle of honey too (and is a lot easier to do).
Nectarine & Blue Cheese Salad with Candied Walnuts & Lavender Infused Syrup
Adapted from Bon Appetit
2 cups lacinto kale or mixed greens (something that is relatively soft)
2 nectarines, plums, or peaches, sliced thinly
4 ounces blue cheese (go for a good kind here! it makes a difference- see my note above)
2 ounces candied walnuts (see here for my recipe- I did this but without the cinnamon)
drizzle of lavender infused syrup, see recipe here OR honey
sea salt, to season
extra virgin olive oil, about 1 tablespoon
Toss kale/greens in extra virgin olive oil. Place in bowl/plate. Add nectarines, blue cheese, and walnuts. Drizzle with syrup or honey and season with sea salt. Eat right away!