INSALATA DI FRUTTA STAGIONALE

Featuring both pureed and sliced California nectarines, this salad is a colorful, delicious dish that can be served as an entrée or as a starter. With the lettuce, onion and summer fruits, it’s a great way to take a big step toward 5 a Day.

DRESSING:
1 1/2 cup puréed ripe California nectarines (2-3 fresh nectarines, pitted)
1/4 cup champagne vinegar
1/4 cup olive oil
Salt, pepper and sugar to taste
SALAD:
1 head of butter lettuce leaves, whole (dark outer leaves discarded)
1 pound arugula, chopped
1 pound sliced, pitted stone fruit (peaches, plums, nectarines, apricots, cherries)
1 medium red onion, sliced paper thin
6 ounces Pecorino Pepato cheese, shaved with a vegetable peeler
1/4 cup toasted sliced almonds

FOR THE DRESSING:
Pit nectarines; puree, measure, and pour into a mixing bowl. Whisk in vinegar and then olive oil until emulsified and no oil is separated from the dressing. Taste and add salt, pepper and sugar to taste. (The sugar amount depends on the sweetness of the fruit itself and may not be necessary at all. If the fruit is too acidic, you can balance it by adding extra oil. When tasting salad dressings, taste with a piece of lettuce, as it releases water and dilutes the dressing when you bite.)

TO ASSEMBLE THE SALADS:
Toss the lettuces, fruit and onions with dressing. Arrange three butter lettuce leaves on each plate in a flower-like cup and then fill the cups with the remaining salad. Garnish with the cheese and almonds. Serve immediately.

Servings: 8 (starter or side)
Source: California Tree Fruit Agreement (CTFA)