The new cobb salad with apricot dijon vinaigrette.
I wrote a poem about nectarines:
Nectarines
I will eat them all
and leave none for the crows.
(I never promised it would be a good poem.)
This time of year, I want to put nectarines in everything, even my eyeballs! Ha ha, just kidding. But I do want to put them on every plate I can, while I can.
This tart, sweet, juicy fruit is perfect in pies, tarts, jams, etc. But it's equally at home in savory dishes. Nectarines pair well with peppery foods, like arugula, radish, and of course pepper, and they are EPIC with smokiness. (I'm imagining a nectarine bbq glaze right now aaauuuggghhhhh stay tuned.)
Naturally, nectarines work well in salad situations, like my fresh take on the Cobb. Lettuce-free, this salad is still all about texture: crunchy radish, juicy nectarine, chewy mozz & day-old bacon, soft and creamy avocado and egg, tender tomato. All topped with an apricot dijon vinaigrette. If you're vegetarian, simply skip the bacon. It's still delicious.
yours,
aa
The New Cobb Salad with Apricot Dijon Vinaigrette
Prep time: 10 minutes
Salad serves 1 (if an entree) or 2 (if you're sharing with your honey-buns)
Dressing yields approx. 4 oz.
Recommended pairing: Vinho verde, or something effervescent, like club soda with lime.
What you’ll need
For the salad:
1 small nectarine, sliced
Half large Hass avocado, sliced
4 or 5 cherry tomatoes, halved (Sungolds are yum!)
⅓ c. watermelon or other radish, sliced into matchsticks
2 oz. fresh mozzarella
3 slices day-old bacon, chopped
1 soft-boiled egg
Salt & pepper to taste
For the vinaigrette:
¼ c. apricot preserves, warmed to room temp
1 tbsp Dijon mustard
1 ½ tbsp olive oil
½ tbsp champagne vinegar
Salt & pepper to taste
How to make it
Assemble the salad ingredients in sections on a plate. (I know you want to mix them up, but don't -- this is part of the whole Cobb salad thing.) Halve the soft-boiled egg and place in the center.
In a small bowl, combine dressing ingredients and whisk until combined. Drizzle half of dressing over salad (reserve the rest for tomorrow!). Serve immediately.
