Nectarine salad with peppery arugula, butter-braised nectarines, toasted almonds, aged cheddar, and a bright lemon-cinnamon vinaigrette. Add butter and chunks of sharp cheddar to this nectarine arugula salad and enjoy a fresh summer dish ready in under 30 minutes.
I’ve always wanted to add butter to a salad — and this is my solution. Thin nectarine slices are sautéed briefly in salted butter, then basted as they cook so they caramelize and become tender while still holding their shape. The warm nectarines sit atop a bed of arugula with crunchy toasted almonds, creamy chunks of aged cheddar, and a zesty lemon-cinnamon vinaigrette.
After removing the nectarines, I toast the almonds in the remaining buttery juices from the pan, which gives them extra flavor. Finish the salad with generous chunks of aged cheddar for a savory contrast to the sweet fruit.
The lemon-cinnamon vinaigrette brightens the nectarines and softens the peppery bite of the arugula. This is a simple but exceptional summer salad, ideal when nectarines are at their peak.
This salad reads like a composed cheese board on a plate: fruit, cheese, nuts, and a little green on the side. It makes a great light lunch, a side for grilled meats, or a summery starter.
Ingredients:
Honey.
Cinnamon.
Lemon juice.
Olive oil.
Nectarines. Choose freestone nectarines so they split cleanly into halves. Cut each half into thin slices. If you must use clingstone fruit, slice around the pit. Use ripe but slightly firm nectarines so the slices hold up while cooking.
Butter. Salted butter works best in this savory salad.
Arugula. Fresh, peppery arugula is ideal; if unavailable, baby spinach is a mild substitute.
Almonds. Slivered or sliced almonds both work. Slivered almonds may take a bit longer to toast; watch closely and remove when golden. Let them cool before adding to the salad.
Aged white cheddar. A tangy, creamy cheddar adds depth. Break into bite-size chunks with a knife and scatter over the salad.
How to make the absolute best nectarine salad:
- Gather the ingredients for dressing and salad: honey, cinnamon, lemon juice, olive oil, nectarines, butter, arugula, almonds, and aged cheddar.
2. Make the dressing: whisk honey, cinnamon, lemon juice and a pinch of salt. Slowly stream in olive oil while whisking to emulsify. Taste and adjust salt and pepper as needed.
3. Melt butter in a small skillet over medium-low heat. Slice the nectarine into about 14–15 thin slices. Add slices to the pan in a single layer and sauté 2–3 minutes on the first side, then flip and cook the other side. Tilt the pan and spoon butter over the slices to baste. When nectarines are softened with light golden edges, remove with a slotted spoon.
4. In the same pan with the leftover butter and nectarine juices, add the almonds and toast until golden in spots, about 4–5 minutes. Remove and let cool.
5. Cut the cheddar into bite-size chunks using the tip of a knife.
6. Place arugula in a large bowl, add the vinaigrette and toss to coat. Top with butter-braised nectarines, toasted almonds, and cheddar chunks. Serve immediately.
This salad can be partly prepared ahead: make the butter-braised nectarines and toast the almonds in advance. When ready to serve, whisk the dressing, toss the greens, and add the nectarines, cheddar and any pan juices for extra flavor.
Variations on this nectarine salad with arugula:
– Use peaches instead of nectarines (rinse or scrub well to remove peach fuzz).
– Swap baby spinach for arugula for a milder base.
– Try smoked almonds if you can find them for an extra layer of flavor.
– Substitute your favorite cheese for aged cheddar if desired.
– No matter the swaps, use high-quality butter; a European-style butter gives the best results.
Nectarine Salad with Arugula and Cheddar
Butter-braised nectarines with arugula, toasted almonds, aged cheddar, and a lemon-cinnamon vinaigrette — a bright summer salad with rich, savory notes.
15 minutes
15 minutes
Ingredients
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon
- Juice of half a lemon
- Pinch of salt
- 1/4 cup olive oil
- 1 large fresh nectarine
- 2 tablespoons salted butter
- 5 ounces fresh arugula
- 1/3 cup slivered almonds
- 3 ounces aged white cheddar cheese
Instructions
1. In a large serving bowl, whisk honey, lemon juice, cinnamon and salt. Slowly stream in olive oil while whisking. Set aside.
2. Slice the nectarine into 14–15 thin slices.
3. Heat a 10″ nonstick pan over medium heat and add the butter.
4. When the butter melts, add nectarine slices in one layer and cook 2 minutes on the first side, then flip.
5. Tilt the pan and spoon butter over the nectarine slices to baste. Cook another 2 minutes, then remove and let cool.
6. Add almonds to the pan and toast in the leftover butter and nectarine juices until golden.
7. Add arugula to the bowl, toss with the vinaigrette, then top with nectarines, toasted almonds and cheddar chunks. Serve immediately.
Notes
Nectarines: Freestone fruit is easiest to slice; choose ripe-but-firm. Butter: salted butter complements the savory elements. Arugula: fresh and peppery is best; baby spinach can substitute. Almonds: toast until golden and cool before adding. Cheddar: break into large chunks for texture and flavor.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 760Total Fat: 62gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 73mgSodium: 438mgCarbohydrates: 42gFiber: 5gSugar: 32gProtein: 16g
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