Summer Nectarine and Greens Salad with Fresh Cheese

By vail28

Ingredients

• * Pale green inner leaves from 1 large head romaine, or other mild greens
• 1 * 1 medium head tart oak leaf lettuce or other tart green
• 1 * 1 small head red leaf or Bibb lettuce
• 3 * 3 under-ripe nectarines, small mangoes or 1 medium papaya
• 1/3 * 1/3 cup whole salted almonds, coarsely crushed
• * Salt and freshly ground black pepper
• 2 * 2 tightly packed tablespoons fresh basil leaves, torn
• 2 to 3 * 2 to 3 tablespoons peppery extra-virgin olive oil
• 1 to 2 * 1 to 2 tablespoons red wine or cider vinegar
• 8 * About 8 ounces fresh goat, sheep or cow cheese (ricotta, fromage blanc, cream cheese, etc.)

Details

Servings 4

Preparation

Step 1

2. Wash and thoroughly dry the greens. Stack 8 or 9 leaves at a time, roll them up into a tight cylinder, and thinly slice crossways. Repeat with the remaining leaves. (You could just tear them if patience isn't playing in your favor at the moment). You'll have fine ribbons of salad. Put them in a large salad bowl, adding the fruit slices and almonds.

3. Just before serving, drain the onions and pat dry. Sprinkle the greens with salt and pepper, the basil, and the drained onions.

4. At the table, toss the salad with enough oil to barely coat the greens, about 2 tablespoons. Toss with vinegar to taste, starting with 1 tablespoon. Taste for balance, making sure the vinegar is assertive, but not harsh.

5. Serve the salad by piling on plates and topping with a few spoons of the cheese.