Ingredients:
For the Salad:
3 nectarines, plums, or peaches, halved, pitted, thinly sliced
1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped
1 cup crumbled blue cheese (or goat cheese) (about 4 ounces)
8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi)
1 1/2 cups chervil sprigs or fresh parsley
1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, chives, oregano, thyme and mint)
3 nectarines, plums, or peaches, halved, pitted, thinly sliced
1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped
1 cup crumbled blue cheese (or goat cheese) (about 4 ounces)
8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi)
1 1/2 cups chervil sprigs or fresh parsley
1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, chives, oregano, thyme and mint)
For the dressing:
1 stem green garlic, white and light green parts only
1/4 cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
In a blender, pulse the green garlic into small pieces. Measure in the remaining dressing ingredients and run the blender until the dressing is smooth and emulsified. Taste and adjust salt and pepper as desired.
Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.
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