Green Nectarine, Blueberry And Basil Salad

1. 1

   About 30 minutes - or up to 6 hours - before serving: Coarsely chop the stone fruit into a medium bowl. I do this by cutting off 1/2 slices from the stone, and then cutting each slice in half crosswise. There's no need to peel the fruit. Sprinkle it lightly with salt; toss gently and sprinkle on a bit more.

2. 2

   Meanwhile, in the bowl in which you'll be serving this, whisk together the vinegar and the mustard; then, whisk in the olive oil. Add the herbs and stir to blend. Add the blueberries and toss to coat with the dressing.

3. 3

   After 20 minutes, stir in the peaches and some freshly ground pepper to taste, toss well and let rest until serving. Test for salt, adding more if necessary.

4. 4

   Refrigerate if not using right away, but let it come to room temperature before serving.

5. 5

   NB: This should be made the day you plan to eat it, as the stone fruit tends to get mushy if kept much longer than 6 - 8 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.