Summer Fruit Salad with Arugula and Almonds

[Guest guest]

Bear we have the same taste. I have to try this soon.

Donna

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Bear <tbearbiker

 

Fri, 10 Aug 2007 09:09:49

 

Summer Fruit Salad with Arugula and Almonds

 

 

Summer Fruit Salad with Arugula and Almonds

 

1 cup whole blanched almonds (5 1/2 ounces)

1 tablespoon plus 1/2 teaspoon almond oil (optional)

salt

4 large nectarines, 3 sliced 1/4 inch thick and 1 coarsely chopped

1 small shallot, minced

3 tablespoons sherry vinegar

1/4 cup plus 2 tablespoons extra-virgin olive oil

freshly ground pepper

1 pint blackberries or Persian mulberries

4 bunches of arugula, large stems discarded

 

Preheat the oven to 375 degrees. In a small pie plate, toast the almonds for 8

minutes, until fragrant. Toss with 1/2 teaspoon of the almond oil and sprinkle

with salt.

In a mini processor, puree the chopped nectarine. Transfer the puree to a small

bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5

minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond

oil. Season with salt and pepper.

Put the sliced nectarines and the blackberries in a medium bowl. Drizzle on

one-third of the vinaigrette and season with salt and pepper. In a large shallow

bowl, season the arugula with salt and pepper and toss gently with the remaining

vinaigrette. Gently toss in the dressed fruit. Garnish with the almonds and

serve immediately. serves 8 to 10.

 

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[Guest guest]

Summer Fruit Salad with Arugula and Almonds

 

1 cup whole blanched almonds (5 1/2 ounces)

1 tablespoon plus 1/2 teaspoon almond oil (optional)

salt

4 large nectarines, 3 sliced 1/4 inch thick and 1 coarsely chopped

1 small shallot, minced

3 tablespoons sherry vinegar

1/4 cup plus 2 tablespoons extra-virgin olive oil

freshly ground pepper

1 pint blackberries or Persian mulberries

4 bunches of arugula, large stems discarded

 

Preheat the oven to 375 degrees. In a small pie plate, toast the almonds for 8

minutes, until fragrant. Toss with 1/2 teaspoon of the almond oil and sprinkle

with salt.

In a mini processor, puree the chopped nectarine. Transfer the puree to a small

bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5

minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond

oil. Season with salt and pepper.

Put the sliced nectarines and the blackberries in a medium bowl. Drizzle on

one-third of the vinaigrette and season with salt and pepper. In a large

shallow bowl, season the arugula with salt and pepper and toss gently with the

remaining vinaigrette. Gently toss in the dressed fruit. Garnish with the

almonds and serve immediately. serves 8 to 10.

 

 

 

 

 

Pinpoint customers who are looking for what you sell.