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Raspberry vinegar, all the rage during the 80’s, lost its caché in later years.  But I love the way it punctuates the fruity side of this salad.  Basil olive oil adds fresh, earthy flavor, and a touch of blue cheese provides rich undertones.

Hearts of Endive With Nectarines

10 min

| Serves 4 |

137 calories per serving

Ingredients

Salad

  • 2 hearts of endiveHearts of Endive With Nectarines
  • 3 nectarines
  • 1 1/2 ounces hard, aged blue cheese
  • Optional: 8 – 12 red pickled pimentos
  • Pinch of salt

Dressing*

  • 1 1/2 tablespoons basil olive oil
  • 1 tablespoon raspberry vinegar
  • 1 teaspoon lemon juice

*Note: I use O Olive Oil‘s basil infused oil Hearts of Endive With Nectarinesin this recipe, which has a super fresh flavor and aroma.  It is available at many grocery and specialty stores.  Another option is to make your own basil oil, or simply add a few chopped basil leaves to your salad.  Raspberry vinegar is available at most grocery stores.  I like Los Villares, which has a nice, tart finish.

Directions

Prepare salad ingredients: Slice the lettuce into large bite size pieces and transfer to a salad bowl. Slice the nectarine into wedges and add to the bowl. Using a spatula-type cheese slicer or Hearts of endive with nectarines sharp knife, slice the cheese as paper thin as possible and arrange around the other salad ingredients. Add the pickled pimentos, if desired.

Dress the salad: Sprinkle the raspberry vinegar over the salad, followed by the lemon juice. Toss well, then, drizzle the olive oil over the salad along with a sprinkle of salt. Toss again. Taste-test the salad and adjust the seasonings. For a tangier salad with a hint of heat, drizzle on a tablespoon or so of the pimento pickling juice. Serve, and enjoy!

Hearts of Endive With Nectarines

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