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