Spinach, Nectarine and Citrus Vinaigrette Salad
This spinach and nectarine salad with an easy homemade orange citrus vinaigrette makes a delightful side or main dish.
Ingredients
For the Candied Walnuts:
- 1/2 cup walnut halves
- 1/4 cup granulated sugar
- 2 dashes salt
For the Salad:
- 1/2 to 3/4 bunch fresh spinach
- 3 tablespoons crumbled blue cheese
- 3 tablespoons dried cranberries
- 2 tablespoons chopped chives or the tops of 2 green onions
- 3 nectarines fruit cut from the seed (skin-on) in fairly thick slices (1 inch thick)
- 1/4 cup Candied Walnuts
For the Orange Citrus Vinaigrette:
- 2 tablespoons grapefruit juice bottled or fresh squeezed
- 1 medium to large orange, juiced (equals about 1/4 cup juice) or use orange juice from a carton
- 2 teaspoons granulated sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 dashes salt
Instructions
For the Candied Walnuts:
- Heat a medium size skillet on low to medium heat. Add sugar, walnuts, and salt.
- Continuously stir until the sugar starts to liquefy. Watch closely so that the sugar and the walnuts don't get too hot and burn.
- Keep stirring so that the walnuts are coated with the liquefied sugar (about 5 minutes).
- Once done, carefully transfer the walnuts from the skillet and spread them out on a glass plate. Set aside to cool.
For the Salad:
- On serving plates add spinach, blue cheese, dried cranberries, and chopped chives (or the tops of green onions).
- On top of the salad, lay sliced nectarines. Then top with candied walnuts.
- Serve with drizzles of Orange Citrus Vinaigrette.
For the Orange Citrus Vinaigrette:
- In a small bowl, add grapefruit juice, orange juice, sugar, white wine vinegar, olive oil, and salt. Whisk together.
- Just before serving the salad, drizzle the vinaigrette on top.