Simple Summer Salad with Stone Fruit

by Ian Wickman

 

Simple Summer Salad with Stone Fruit

A beautiful pile of fresh greens, herbs, cheese, and nectarines with a taste of the Pacific Northwest with some sautéed mushrooms and toasted hazelnuts!
Keyword summer salad with stone fruit
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 4
Author Ian Wickman

Ingredients

Pacific Northwest Twist

  • 1/2 cup hazelnuts
  • 1 lb mushrooms, sliced
  • 1 tbsp butter

Simple Summer Greens

  • 1/2 head lettuce (take your pick, I had a lovely romaine from my CSA box!)
  • 1 cup sorrel leaves (beautiful lemony flavor)
  • 1/4 cup basil leaves
  • 1 batch Champagne Mustard Vinaigrette

Stone Fruit Finish

  • 1 each white nectarine (or whatever stone fruit you have around)
  • 2 ounces parmesan (almost any cheese will do, a burrata or fresh mozzarella would be another perfect choice)
  • 1 batch quick pickled onions

Instructions

Pacific Northwest Twist

  • Clean and slice your mushrooms.
  • Heat a skillet over medium heat.
  • Add hazelnuts and toast, shaking the pan to keep them moving, until you get the lovely toasted aroma and they show some browning color! About 1 - 2 minutes. Set aside.
  • Add some butter to the pan and swirl to coat.
  • Sauté the mushrooms until a nice golden brown, about 5 minutes.

Simple Summer Greens

  • Rinse and dry your greens, tear or cut into smaller pieces, and add to bowl.
  • Add Champagne Mustard Vinaigrette to greens and toss.

Stone Fruit Finish

  • Slice the nectarine into thin slices around the pit.
  • Add some greens, mushrooms, and toasted hazelnuts to each plate. Top with some nectarine slices, pickled onions, shaved parmesan, and maybe some fresh pepper, enjoy!

Notes

This is such a great summer salad, taking advantage of any fresh local greens you may have. The sorrel is such a delicious lemony flavor to add to the dish, and a little basil to add some herbal flavor! Add the tangy, creamy champagne mustard vinaigrette to complement the greens. As is often the case, I can't help but add some Pacific Northwest elements, the food landscape that shaped me. In this case sautéed mushrooms and toasted hazelnuts! Finished with the sweetest ripe nectarines and a touch of delicious cheese... So many ways to go with the cheese, obviously a burrata is a very typical summer salad cheese but I went another way to play with the sautéed mushrooms and toasted hazelnuts! iF you're looking for a more classic burrata salad, try my PHAAB salad!

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