Easy Summer Salad: Nectarine, Creamy Chèvre and Grainy Mustard Dressing | Vegetarian

I have a problem: it’s unfortunately next-to impossible to find local organic nectarines or peaches in my area (Southwestern Ontario). I’m not too sure why because it’s an area recognized for peaches, but not organically grown. Since I do not compromise when it comes to my health (and the bees’ health), I prefer to buy them organic, even if that means they comes from California. So, this means that I only buy a few (since they are in-season right now and I still want to enjoy some) instead of being able to gorge out on kilos of them as I used to as a kid. Oh well.

One way that I have been enjoying them is in salads! I am not a big fan of putting fruits in my salads (except apples or pears), don’t know why, but when I see people putting strawberries or blueberries in their salad, I almost gag. haha I don’t mind some sweet bites in my salads, but fresh fruit are rarely at the top of my list.

One day a few weeks ago, I tried putting some slices of a fresh nectarines……. and I had some fresh local organic creamy goat cheese (chèvre)……. holy cow, was it ever delicious! My husband had his without the goat cheese and he loved it too, he keeps asking me to put nectarines in our salads now! haha I used my Old-fashioned dressing on top, because the sweet acidic taste of apple cider vinegar and old-fashioned mustard is amazing with the sweet nectarine and creaminess of the goat cheese. Yum! It’s basically like my nectarine on toast recipe from a couple of weeks ago, but without toast. 😉

Give this a try, it’s amazing!

Enjoy!

ECP xo

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Easy Summer Salad: Nectarine, Creamy Chèvre and Grainy Mustard Dressing | Vegetarian

Course: Salad

Cuisine: European

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4 servings

A perfect summer lunch recipe for this easy summer salad: nectarine, creamy chèvre and grainy mustard dressing

Ingredients

• 1 head organic lettuce of your choice washed and dried
• 4 organic nectarines (or peaches, peeled), washed and cut into thin slices
• 3/4 cup creamy goat cheese

Dressing

• 1/4 cup raw apple cider vinegar
• 2 Tbsp grainy mustard
• 1 Tbsp maple syrup
• 1/3 cup extra-virgin olive oil
• pinch of grey sea salt
• black pepper to taste

Instructions

1. In a medium-size mason jar, put all the ingredients for the dressing, close and shake.
2. In a large bowl, break lettuce leaves into large bite-size pieces.
3. Add the nectarine (or peach) slices, and add some dressing on top (you won't need all of it).
4. Mix well, and serve into 4 plates.

5. Divide the goat cheese on each plate (approx. 3 Tbsp/plate).

6. Enjoy immediately

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 355kcal | Fat: 27g | Saturated fat: 8g | Cholesterol: 19mg | Sodium: 359mg | Potassium: 328mg | Carbohydrates: 18g | Fiber: 2g | Sugar: 14g | Protein: 9g | Vitamin A: 930% | Vitamin C: 7.7% | Calcium: 78% | Iron: 1.4%