Nectarines appear twice in this irresistible rainbow of a salad: sliced on top for pretty summer punch and pureed in the dressing for fruity tang and silky smoothness. (Note: The dressing can be made ahead and chilled for up to 3 hours; if possible, return the dressing to room temperature before serving.)




  • In a blender or small food processor, combine 1/2 cup nectarine wedges, the shallot, vinegar, oil, mustard and salt. Cover and blend or process until smooth, adding a little water if needed to thin to a dressing consistency.

  • In a large bowl, combine arugula and romaine; add dressing and gently toss. Transfer to a serving platter (if desired), and top with remaining nectarines, radishes, bacon and blue cheese.

Nutrition Facts

122 calories; 7 g total fat; 10 mg cholesterol; 276 mg sodium. 12 g carbohydrates; 5 g protein;