Sometimes simple is best. If you want to add a little more dimension to this, New Natives grows broccoli microgreens which perfectly straddle the line between arugula and almond, and will add loft to the salad. Gorgonzola Dolce is a sweeter version of Gorgonzola, but if you cannot find it, just use Gorgonzola.
INGREDIENTS:
1 bunch arugula, trimmed and thoroughly cleaned, large leaves torn into bite-sized bits
4-5 yellow nectarines (freestone are easiest to use), or enough to equal 2 heaping cups, cut into wedges ¼-inch at the widest point- use your sharpest knife
1 cup Gorgonzola Dolce or Gorgonzola cheese
1 cup toasted almonds, coarsely chopped
-Optional- 1 bag New Natives broccoli microgreens
1 cup, or as needed, Simple White Balsamic Vinaigrette (see recipe on site)
Salt (large crystal crunchy type preferred) and pepper to taste
METHOD:
Put the cheese into the freezer for 10 minutes or so to get it to firm up pretty well, then cut or break it up into small bits and put the pieces onto a lightly oiled piece of waxed paper or foil.
Put the arugula into a non-reactive bowl and drizzle lightly with dressing. Toss to coat, then add the nectarines. Toss to coat with dressing and combine. Add more dressing if needed. If using, add half the sprouts and gently combine. Distribute evenly between 4 plates.
Distribute the cheese between the salads. Scatter the salads with the almonds and then drizzle a little dressing over the salads. Season salads with salt and pepper, then add ploufs of sprouts to top the salads. Serve.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
