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 endive
- 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 in 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 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!
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