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

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

Ingredients

Scale

Serves 2

  • 1/4 lb bag wild arugula
  • 2 small nectarines, thinly sliced
  • 1 corn cob, kernels sliced off
  • 1/2 C cherry tomatoes, cut in half
  • 1/2 C chickpeas, rinsed
  • 2 tsp chives, minced
  • 3 tbsp toasted almonds, roughly chopped

Apple Cider Vinaigrette

  • 1 tbsp grain mustard
  • 3 tbsp apple cider vinegar
  • 2 tbsp maple syrup or raw honey
  • 1/2 C extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper

Instructions

To make the vinaigrette, whisk together all the dressing ingredients in a bowl until it has emulsified. Season with sea salt and black pepper. 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. Drizzle with dressing to taste and toss to combine. Enjoy!

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