Arugula Salad with White Nectarines and Mango Chutney Dressing

Ingredients

• ¹/₃ cup thinly sliced Walla Walla onion (or use another sweet onion such as Maui or Vidalia)
• ½ teaspoon kosher salt
• ¹/₃ cup thinly sliced Walla Walla onion (or use another sweet onion such as Maui or Vidalia)
• 8 ounces baby arugula (about 3 qts. lightly packed)
• ¹/₃ cup chopped toasted hazelnuts
• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lime juice
• + 2 more ingredients
• • 2 tablespoons mild mango chutney such as Major Grey
  • 4 ripe white or yellow nectarines, cut into 1/2-in. slices

1. Gently mix arugula and nectarines in a large salad bowl. 2. Whirl oil, lime juice, chutney, and salt in a food processor or blender until almost smooth and pour over salad. Scatter onion and hazelnuts over greens, toss, and serve immediately. Note: Nutritional analysis is per serving.

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