Recipes

Nectarine and Blue Cheese Salad with Plum Vinaigrette

This week’s recipe incorporates our phenomenal selection of stone fruit. Susan Sungen from Epicurious shares this tasty, sweet, summer salad. Pick up your stone fruit from the market and whip up this dish. Share your pictures with us!

Ingredients

  • 2 black plums, halved, pitted, chopped
  • 1/2 cup extra-virgin olive oil
  • 4 teaspoons ume plum vinegar (found at Asian markets or natural foods store) or red wine vinegar
  • Kosher salt
  • Freshly ground pepper
  • 12 cups (lightly packed) mixed greens
  • 4 nectarines or peaches, halved, pitted, cut into eighths
  • 8 oz firm blue cheese, sliced
  • 1/2 cup almonds

Directions

Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing plums with the back of a spoon, until the plums are completely broken down. Pour the plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much puree as possible. Allow the puree to cool and discard the solids. Add oil, vinegar, and 2 tbsp water to puree and thoroughly whisk to blend. Season the dressing to taste with salt and pepper. Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally. Drizzle dressing on top.

Makes 8 servings

Recipe courtesy of Susan Spungen from Epicurious

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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