I have never thought much of nectarines. I’ve always sort of thought that you could buy them, but why would you when peaches are sitting in the bins next to them? If I could get nectarines in February I’d be all over them, but in peach season? No thanks.
Except, last week Jordan brought some home and I, thinking I should eat them quickly so I could fill up our fruit basket with peaches, brought them on a hike we went on.
I know there was a certain amount of hunger and fatigue in the mix, but hot damn that was a good nectarine.
And you know what nectarines have on peaches? You don’t have to peel them! (I passionately hate peach fuzz)
So this summer, I’ve been buying them like they’re going on of style. I’ve been making ice tea with them, I’ve been sauteeing them with maple syrup and pouring it over French toast, and I’ve been making this salad.
A simple simple fruit salad, but one that, while definitely sweet, has a savoury edge in the way I find sort of satisfying after spending a day making (and admittedly sampling) cakes.
Nectarine, Raspberry, Basil and Manchego Salad
4 very ripe Nectarines
1 cup Raspberries
1 tbsp Honey
1/2 tsp Apple Cider Vinegar
1 tbsp Olive Oil
6 big leaves of Basil
6 big leaves of Mint
25g Manchego, or other mild sheep’s milk cheese
The tiniest pinch of salt
In a medium sized bowl mix together the vinegar, honey and oil.
Cut the nectarines into slices (about 8-10 per fruit) and mix immediately into the vinaigrette so they don’t oxidize.
Add in the raspberries.
Place the herbs on top of each other, roll them lengthwise, and slice them into the thinnest strips. (This is called a chiffonade.)
Mix them gently into the fruit, and then use a vegetable peeler to shave the cheese on top.
This will last a couple hours at room temperature- if you can wait that long!