White Nectarine Salad with Raspberry Vinaigrette
Instructions:
- RASPBERRY VINAIGRETTE
- 1/2 cup raspberry vinegar
- 3 tablespoons lemon juice
- 1 medium shallot, coarsely chopped
- 2 tablespoons granulated sugar
- 2/3 cup canola oil
- Kosher salt
- Freshly ground black pepper
- 2 Trinity white nectarines
- 1 tablespoon lemon juice
- 12 or more butter lettuce leaves, washed and dried
- 1/2 cup raspberries
- 1/2 cup pecan halves, lightly toasted
- 1/2 cup crumbled goat cheese
- Kosher salt
- Freshly ground black pepper
- Prepare Raspberry Vinaigrette: In a food processor fitted with the steel blade, process vinegar, lemon juice, shallot and sugar for 5 seconds. Add oil in a thin stream. Season to taste with salt and pepper.
- Slice nectarines and toss gently with lemon juice.
- Divide lettuce leaves among 4 chilled salad plates. Arrange nectarines, raspberries and pecans artfully on lettuce leaves. Garnish with crumbled goat cheese and drizzle with vinaigrette. Sprinkle with salt and pepper just before serving. Makes 4 servings.