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Author Notes: A few weeks ago, I tested homebytherange’s Basil Beans recipe (which is divine, by the way). One of the best things about that experience was all the garlic basil confit oil that I had leftover to use for my own devices. I had invited some friends for dinner and had to come up with a salad. With summer fresh nectarines bountiful, blue cheese left over from my own recipe escapades and the garlic basil confit oil – this is now my go-to-summer salad – I have been eating a version of it every night for about a week! My latest version included making the garlic oil using rosemary instead of basil and it is equally good with this salad. Note: The garlic basil (or rosemary) oil is extremely perishable and should be kept in the refrigerator for no longer than a week.
for the dressing
- 1/2 cup garlic basil confit oil (homebytherange's recipe on food52)
- 1/4 cup of your best balsamic vinegar
- 2 teaspoons dijon mustard
- sea salt to taste
- freshly ground black pepper to taste
for the salad
- 4 cups arugula, washed and thoroughly dried (roughly torn if leaves are large)
- 4 cups mixed baby greens, washed and thoroughly dried
- 2-3 firm, ripe nectarines, halved, cut into wedges and chopped
- 1/2 cup favorite mild blue cheese, crumbled
- 6-8 French Breakfast radishes, washed, trimmed, halved lengthwise and sliced into wedges
- Combine dressing ingredients in a small jar with a lid. Cover lid and shake well to emulsify.
- Combine arugula and mixed baby greens in a large salad bowl. Top with nectarine pieces, radishes and blue cheese. Add dressing to taste, toss and enjoy.