From appetizer to dessert, find just how versatile stone fruits can be
Peaches, plums, apricots and cherries are available by the crate, making this the ideal time for canning or freezing. If you prefer to enjoy the fruits of your labor immediately, skip the canning jars and indulge in one or more of these delicious recipes. You’ll see fruit isn’t just for dessert, but rather the cherry on top for any meal.
Nectarine and Spinach Salad
INGREDIENTS:
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 shallot, finely minced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 large ripe nectarines, sliced into wedges
- 4 cups baby spinach
- 10 basil leaves, cut in chiffonade
- ½ cup slivered almonds, toasted
- 4 ounces feta cheese, crumbled
INSTRUCTIONS:
For vinaigrette, combine vinegar, maple syrup and shallot. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside.
Layer spinach in serving bowl. Top with nectarines, basil, almonds and feta. Toss with vinaigrette just before serving.
August 13, 2020 at 02:00AM
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That's the Pits: Nectarine and Spinach Salad | Okoboji Magazine - nwestiowa.com
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