Wednesday, August 15

Nectarine & Goat Cheese Salad

I used to never eat salad.  Probably because I didn’t like vegetables.  But over the last few years I’ve come to love vegetables and at times even crave them.  It’s funny how tastes change.  When I began eating salad, I slowly eased my way in by selecting only those that were made of iceberg lettuce.  Now I’m a little bit of a salad snob and prefer those that have dark, luscious greens like romaine or spinach.  Not only do they taste good, but they’re more nutritious for you as well.

And toppings?!  Oh how I love salads with unique toppings.  One of my favorite salads that we eat regularly throughout the week is Spinach Salad with Salmon & Dried Cherries.  Besides dried cherries some of my favorite toppings are avocadoes, roasted sweet potatoes, toasted pine nuts, and the list goes on.  Hence the recipe for this unique dish! 

It all began at work when my manager offered my co-workers and I some of her salad.  It looked very intriguing with nectarines scattered on top, whole walnut pieces, and goat cheese (chevre).  When I took my first bite, WOW, what a combination!  The sweetness of the nectarines, followed by the crunch of the walnuts, and creamy goat cheese was out of this world.  I was hooked and knew I had to re-create this at home.  I hope you enjoy it as much as I do. 

Nectarine & Goat Cheese Salad
Original recipe by Alissa Hebert
Serves: 2
Prep Time:  10 mins.
Total Time:  20 mins.


  • 4 cups spring mix or your favorite greens such as arugula, spinach, etc.
  • 1 nectarine (or peach if preferred)
  • 2 oz. chevre (goat cheese)
  • 1/2 cup walnuts
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil

  1. Preheat oven to 350˚F. 
  2. Assemble dressing in a small bowl by combining: vinegar, honey, mustard, salt and pepper.  While whisking, slowly add in the olive oil.  Cover and refrigerate.
  3. Toast walnuts by placing on a baking sheet and bake for 8-10 minutes.  Remove when  walnuts have a hint of brown and become fragrant.
  4. Place spring mix in a large bowl or on a large plate. 
  5. Cut the nectarine into 6 to 8 slices.  Place on top of the spring mix.
  6. Evenly distribute the toasted walnuts over the salad.
  7. Break apart the goat cheese into mini bite size pieces.  This can be done by using a spoon to scoop small dollops, or use a knife to cut mini pieces.  Distribute evenly on top of the salad.
  8. Drizzle with desired amount of dressing and serve.

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