Strawberry Nectarine Panzanella with Blue Cheese and Mixed Greens

In Israel we get positively giddy when there is a crossover in seasonal produce. While strawberry season is coming to close, stone fruits are just beginning to make an appearance and they are lovely. For a new take on an old classic, this recipe features strawberries and nectarines paired with a strong blue cheese, fresh herbs and the requisite toasted bread. Tossed with fresh mixed greens, this salad is a lovely accompaniment to any dairy meal.

Strawberry Nectarine Panzanella with Blue Cheese and Mixed Greens

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Servings

Ingredients

• 1 pint strawberries hulled and cut into quarters
• 2 large ripe nectarines cut into cubes
• 6 basil leaves cut in a chiffonade
• 1 small red onion quartered and sliced
• 1/4 cup chopped walnuts
• 1 package mixed baby greens
• 1/2 a day old white baguette cut into cubes
• Extra virgin olive oil
• 1/4 cup blue cheese crumbled
• Coarse salt
• Freshly ground pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar

Instructions

• Preheat oven to 375.
• In a large mixing bowl toss the bread cubes with enough olive oil to coat. Bake on a parchment lined cookie sheet till golden and toasted, appx 10 minutes. Set aside to cool.
• Mix salad ingredients in a large mixing bowl. Season with salt and pepper.
• In a small bowl mix vinegar and honey. Slowly add the oil in a steady stream whisking constantly till emulsified. Dress salad. Add bread cubes right before serving, toss gently to combine.
• Photos by: Photoli Photography by Andrea Brownstein – www.photoli.net