Recipe: Summer Salad with Grilled Nectarines and Goat Cheese

For each person arrange nicely on a plate or shallow bowl:

·         ½ Belgian endive, large leaves sliced lengthwise into halves or thirds

·         1 small handful of arugula leaves, stems removed and torn in thirds

·         ½ a grilled nectarine, cooled slightly

·         ~ 6 blackberries

·         ~ 6 dollops of goat cheese (2-3 oz total per person)

·         Drizzle with Blackberry Balsamic dressing (see below)

Blackberry, Balsamic & Pink Pepper Vinaigrette

I didn’t write down exactly what I put in this, so feedback is appreciated (!), but the following is likely.

Using a stick blender, mini food processor or mortar & pestle, combine the following:

·         1 large handful blackberries (1/3 – ½ cup)

·         1 T good quality balsamic vinegar

·         1 T good quality extra-virgin olive oil (evoo)

·         1 t stone ground mustard (such as Inglehoffer)

·         ½ t pink peppercorns, ground

·         Sea salt & coarsely ground black pepper

Whir/mash until smooth and then taste

·         Agave nectar, if necessary depending on the sweetness of the blackberries & balsamic; don’t overdo it, the blackberries should be the star.

Serve with a Demi-Sec Champagne (I used Mumm Napa Cuvee M) or Off-Dry Riesling