This salad epitomizes summer. It is a light, fresh, and colorful side dish, perfect for the hot days of the season. Perfect for a 4th of July BBQ or a summer lunch. Pick firm white nectarines, those are my personal favorite for this dish. Nectarines are a nutritional powerhouse, packed with fiber, potassium, vitamin B3, vitamin C, and copper.

Gather

2 nectarines, cut in half

1-2 watermelon radishes, thinly sliced

3 cups/ 60 grams baby or wild arugula  

1/2 cup/ 50 grams roasted pistachios, roughly chopped 

1/4 cup/ 59.147 ml balsamic vinegar

2 teaspoons honey

1/2 cup/ 118.294 ml olive oil

Salt and pepper to taste

Make

Make your dressing by whisking the vinegar, honey, and olive oil ingredients together in a small bowl. Salt and pepper to taste and then set aside.

Brush nectarine halves with a bit of olive oil and sprinkle with a pinch of salt and a dash of pepper. Heat a grill or grill pan to medium heat and then brush with olive oil.

Place the nectarines cut sides down and cook for 3-4 minutes until you have nice grill marks on them. Turn over and cook the nectarines until tender and the skins are charred about 4-5 minutes. Remove from the heat and side aside.

Place your arugula into a large mixing bowl, pour the vinaigrette over the arugula, and lightly toss until combined. Transfer the dressed arugula onto a shallow serving dish and arrange the nectarines onto the bed of arugula. Lay down the watermelon radish slices and garnish with pistachios and edible flowers. Serve.

Recipe by Anna Oster of Amalgam Kitchen