Valleybrink Road | Recipes | Summer Salad with Arugula, Nectarine, Corn, Tomato and Apple Cider Vinaigrette | Serves 2 1/4 pound bag wild arugula 2 small nectarines, thinly sliced 1 corn on the cob, kernels sliced off 1/2 cup cherry tomatoes, cut in half 1/2 cup chickpeas, rinsed 2 teaspoons chives, minced 3 tablespoons toasted almonds, roug.

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Summer Salad with Arugula, Nectarine, Corn, Tomato and Apple Cider Vinaigrette
Steps
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Description

I recently collaborated with Anthropologie and shared my Farmers Market Tips for the Ultimate Summer Salad. Here is the recipe but make sure to hop on over to their blog and check out the entire story!

Get Started
Step 1

To make the vinaigrette, whisk together all the dressing ingredients in a bowl until it has emulsified. Season with sea salt and black pepper. 

Next Step
2
Step 2

To assemble the salad, place 1/4 of the arugula, nectarines, corn, cherry tomatoes, chickpeas, chives, and almonds in a bowl. Repeat until all ingredients are layered on top of each other. 

Next Step
3
Step 3

Drizzle with dressing to taste and toss to combine. Enjoy!

Done!
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Ingredients
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Shopping List
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Serves 2

  • 1/4 pound bag wild arugula
  • 2 small nectarines, thinly sliced
  • 1 corn on the cob, kernels sliced off
  • 1/2 cup cherry tomatoes, cut in half
  • 1/2 cup chickpeas, rinsed
  • 2 teaspoons chives, minced
  • 3 tablespoons toasted almonds, roughly chopped

For the dressing:

  • 1 tablespoon grain mustard
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup or raw honey
  • 1/2 cup extra virgin olive oil
  • sea salt
  • freshly ground black pepper