Nectarine salad with butter braised nectarines, arugula, almonds, cheddar, and a lemon-cinnamon vinaigrette. Add butter and aged cheddar chunks to your nectarine arugula salad, and finally enjoy a salad!
All my life, I’ve been looking for a way to get butter into my salad.
And I finally did it! I sautéed thinly sliced nectarine segments in too much butter, and then I tilted the pan to scoop up the butter and baste them. The nectarines get nicely caramelized and super soft. The quick flash in the pan intensifies their flavor.
But, it gets better. After I take the nectarines out of the pan, I sauté the almonds in all their glorious buttery juices. I know, it seems a bit much.
You just started craving salads. You are starting to think that you would eat salad every day if it tasted like this!
All I can do is slowly walk away from you while blowing kisses and saying ‘you’re welcome’ over and over again. If you want to throw roses at me, I’ll pick those up, too.
Just when you’ve decided you can’t thank me enough for this buttery salad, I’ll tell you about those glorious aged cheddar chunks on top. This salad is like a cheese plate with everything delicious: cheese chunks, fruit, nuts, and a little green on the side.
The lemon-cinnamon dressing pulls it all together in one big crave-able bowl.
If you’re looking for the perfect summer salad, you have found it!
I also love that this salad can be made ahead of time: make the butter-braised nectarines and toast the almonds ahead of time. When ready to serve, make the dressing, toss with the salad, and add the nectarines, cheddar chunks, and any leftover juices from the pan.
Variations on this nectarine salad with arugula:
-use peaches instead of nectarines (but scrub them really well to get the fuzz off of their skin)
-use spinach instead of arugula for a more mild flavor
-if you can find smoked almonds, use those!
-aged cheddar cheese is great here, but swap in your favorite cheese
-no matter what you change about this recipe, make sure you use high-quality butter. I prefer a European-style butter (like Kerrygold) because it has a richer flavor.
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon
- Juice of half a lemon
- Pinch of salt
- 1/4 cup olive oil
- 1 large fresh nectarine
- 2 tablespoons Kerrygold Unsalted Butter
- 5 ounces fresh arugula
- 1/3 cup slivered almonds
- 3 ounces Kerrygold Aged Cheddar Cheese
In a large serving bowl, whisk together the honey, lemon juice, cinnamon and salt. Slowly stream in the olive oil while whisking. Set aside.
Slice the nectarine into 14-15 thin slices.
Heat a large 10” nonstick pan over medium heat. Add the butter.
When the butter melts, add the nectarine slices in one layer.
Let the nectarines cook on one side for 2 minutes, then flip.
After flipping the nectarines, gently tilt the pan, and using a spoon, spoon the butter over the nectarines to baste them. Cook for another 2 minutes and then remove the nectarines from the pan and let cool. Do not scrape out the pan.
Add the almonds to the pan and toast in the butter and nectarine juices.
Add the arugula to the bowl, followed by the peaches, almonds and cheddar chunks. Toss and serve.
Amount Per Serving: Calories: 760Total Fat: 62gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 73mgSodium: 438mgCarbohydrates: 42gFiber: 5gSugar: 32gProtein: 16g