Inspired by a photo at www.tastespotting.com Sweet, spicy, salty, and aromatic – what’s not to like? Serves 2 as a side dish, or 1 as a light meal.
- 1 Tbsp extra-virgin olive oil
- 1 tsp rice wine vinegar
- 1 nectarine (or a peach)
- 3-4 radishes
- a small handful of walnuts (which is what I had) or almonds (which would have tasted fabulous)
- 1 oz feta cheese (a chunk about the size of a big ice cube)
- 5-6 leaves fresh basil
Quarter the nectarines, remove the pit, then thinly slice the quarters. Slice the radishes paper thin. Toast the nuts (or not) as you wish – I found the walnuts did not need the flavor boost, but almonds might. Cut the feta in small dice, or let it crumble. Stack the basil leaves, roll them into a tight cigar, and cut crosswise into a chiffonade.
Drizzle the olive oil into a bowl, add the rice wine vinegar, and whisk to combine. Add the sliced nectarine and radishes, and toss gently so that the dressing coats everything. Now add everything else, then toss again. Use a light hand, don’t bruise the fruit!
Serve on some assertive greens like arugula, or simply on a plate.