“This salad hits all the notes that excite the palate: sweet, acidic, bitter, spicy, creamy, tangy. It’s an ideal way to showcase summer produce and is quick and easy, but still looks elegant and sophisticated. I don’t dress the arugula in this salad; I prefer to leave it crisp and gently kissed by the dressed ingredients.”
6 nectarines, halved, pitted, and cut into ½-inch-thick slices
Freshly ground pepper
3 tablespoons olive oil
2 tablespoons high-quality balsamic vinegar
4 ounces goat cheese, broken into ½-inch chunks
1½ cups arugula
1. Arrange the sliced nectarines on a serving platter. Season with sea salt and black pepper, then drizzle with the olive oil and balsamic.
2. Garnish with goat cheese.
3. Arrange arugula over the top.
© Breakfast, Lunch, Dinner…Life! By Missy Robbins with Carrie King, Rizzoli New