Arugula Salad with Nectarines & Fresh Raspberry Vinaigrette

Arugula Salad with Nectarines & Fresh Raspberry Vinaigrette
Photo by Scott Phillips


  • ½ lb. baby arugula or 1 lb. arugula (about 4 small bunches), stems trimmed, thoroughly washed, dried, and torn into bite-size pieces (to yield about 8 cups, loosely packed)
  • Kosher salt
  • 3 Tbs. raspberry vinegar
  • 2/3 cup fresh raspberries
  • 1 small shallot, minced
  • 1 Tbs. fresh orange juice
  • 2 ripe nectarines
  • + 3 more ingredients
    • ½ tsp. grated orange zest
    • Freshly ground black pepper to taste
    • 6 Tbs. extra-virgin olive oil

Combine the minced shallot with the raspberry vinegar, the orange zest, half the orange juice, and a pinch of salt. Set aside. Halve the nectarines, remove the pits, and then slice the halves into 1/4-inch wedges; toss them with the remaining orange juice and set aside. Gradually whisk the olive ...

View full recipe at Fine Cooking


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