Am I a zealot promoting the universal appreciation of “green” (unripe) peaches and nectarines, served as a savory side? Yes. I am! I just posted to the current Food52 contest a second extrapolation of the Genius Green Peach Salad recipe from Crook’s Corner in Chapel Hill - this, a salad with blueberries and a sharp mustard and basil dressing.
Cut 2 or 3 medium unripe white or yellow nectarines - or peaches - into 1/2” slices and then cut the slices crosswise. Sprinkle with salt and let sit for 20 minutes.
Whisk together white wine vinegar, Dijon mustard and olive oil; chop a small handful of basil and a few mint leaves. Toss everything together with a couple handfuls of blueberries, grind on pepper and adjust salt to taste. ;o)
Actual recipe linked below (but really, you don’t need it).