I have this hi-tech system for saving recipes that I want to make in the future. It's called ripping them out of magazines and shoving them in a binder. Genius, right? I subscribe to so many magazines, and once a month after reading them, I flip through and tear out and recipes I want to try, sometimes I just tear out the photos though, and leave myself with no clue as to which magazine it came from. Some magazines are smart and put the name next to the page number, but not all. This magazine was one of them!
Since I only had a photo to work from, I had to kind of go with it and make it my own. I did keep the two obvious ingredients - nectarines and heirloom tomatoes, but the rest was a mystery. It looked like a sprinkle of some cheese on top, some red onions, herbs and a dressing. I decided to put this on a bed of lettuce rather than just arrange it on a plate. I topped it with crumbled feta to balance out the sweetness of the nectarines, but goat cheese would be a great substitution!
For the dressing, I went with a simple honey mustard, but the recipe looked like a balsamic vinaigrette because of the purple-ish tint. It's all about what you can do with what you have, and this made a delicious salad to pair with the previous grain pilaf!
Nectarine and Heirloom Tomato Salad
1 head of romaine lettuce, or any mixed greens
1 nectarine, sliced
2 heirloom tomatoes, sliced
1/4 cup red onion slivers
2 tbsp. feta cheese crumbles
2 tbsp. honey dijon dressing, recipe follows
Honey Dijon Dressing:
2 tbsp. honey
3 tbsp. dijon mustard
1 tbsp. minced tarragon
Salt and pepper
2 tbsp. greek or regular plain yogurt
2 tbsp. EVOO
Whisk together all ingredients, taste and adjust seasonings (these are all approximations, your tastes may require more or less of a certain ingredient).
Arrange salad in a shallow bowl or platter, drizzle with dressing and serve.