Nectarine Salad with Cucumber, Basil & Goat Cheese

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.”

INGREDIENTS

• 1/4 cup finely sliced red onion

• 3 ripe (semi-firm) nectarines

• Cucumber!

• 1/8 cup basil leaves, torn

• 1/4 –1/2 cup goat cheese crumbles

  Dressing:

• 3 tablespoons olive oil

• 2 tablespoons champagne, sherry, apple cider or white balsamic vinegar

• 2 teaspoons honey or alternative sweetener

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon Urfa Biber chili pepper (optional)

Directions:

1. Thinly slice red onion using a mandolin ( if possible) and place in a small bowl of water. Add 1/2 teaspoon salt and soak 10-15 minutes to remove bitterness.

2. Whisk dressing ingredients together in a small bowl.

3. Slice nectarines into 1/2 inch thick slices. Slice cucumbers into thin rings. Arrange in a shallow bowl or on a platter over optional greens. Rinse and drain the onions and scatter about. Top with torn basil leaves and goat cheese crumbles.

4. Spoon dressing over top.  Sprinkle with optional Urfa Biber or other zingy crushed pepper flakes

5. Serve this on its own or over tender greens.

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Recipe Source: Feasting at Home