Arugula, Nectarine and Blue Cheese Salad with Basil Balsamic Vinaigrette

August 2, 2010

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.

Serves: 6-8


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
In This Recipe


  1. Combine dressing ingredients in a small jar with a lid. Cover lid and shake well to emulsify.
  2. 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.

More Great Recipes:
Salad|Salad Dressing|Arugula|Basil|Blue Cheese|Cheese|Fruit|Nectarine|Radish|Vegetable|Summer|Vegetarian