Meatless Monday–Nectarine and Summer Fruit Salad

Just for the record, I am well aware this is the second green salad with summer fruit  I’ve posted in as many weeks.  Part of me wants to say I’m sorry, but most of me is still craving both of these salads.  Frankly, I’m sure I’ll be craving these salads long after all the wonderfully, vibrantly colored summer produce is gone.  I know there will be apples and pumpkin and soup–all things I really love about my most favorite season.  But in the back of my mind, I’ll be looking forward to watermelon, nectarines, raspberries, and cherries piled high on a bed of fresh greens.

Nectarine and Summer Fruit Salad 

slightly adapted from The Curvy Carrot

Ingredients:

For the vinaigrette:

1 small shallot, minced
3 TBSP raspberry vinegar
1 tsp. orange zest
1 TBSP fresh orange juice, divided
6 TBSP extra-virgin olive oil
salt and pepper, to taste

For the salad:

1/2 lb. mixed salad greens
1 c. fresh raspberries, cherries, or mixture of the two
2 nectarines, sliced
1/4 c. toasted, chopped walnuts or almond
1/4 c. goat cheese, crumbled

Directions:

1.  Make the vinaigrette by combining shallot, vinegar, orange zest, 1 1/2 tsp. of the orange juice, and a pinch of salt in a medium bowl.  Gradually whisk in olive oil.  Season with salt and pepper, to taste.

2. In a small bowl, place the sliced nectarines into the remaining orange juice and set aside for a few minutes.

3.  To compose the salad, toss the greens lightly with the vinaigrette.  Add nectarine slices, berries, walnuts, and a
sprinkle of goat cheese.  Enjoy immediately.  Serves 4.