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.

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  • themissingingredient
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Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.