Spinach, nectarine and Brie salad

July 23, 2015 at 11:27 am Leave a comment

I love fruit in salad. I’ve written before about blueberries and strawberries in salad, and now that nectarine season is here it’s time to share this recipe.

Nectarines are one of my very favourite fruits. As someone who loves pretty much everything in the fruit and vegetable department I think that is saying something. What is it about nectarines? They’re perfect. Sweet, summery, beautiful to smell and touch and see. No fuzzies. Not that I have anything against peaches, they are delicious, too (especially as jam), but I really prefer nectarines for eating as a snack or in a salad like this one.

I’ve been eating California nectarines for about a month now and it is so nice to see the BC fruit here. I also found this delicious, Canadian-grown and made Balsamic Fig and Date Mustard at the store a few weeks ago and I am in love with it for salad dressings.


Spinach, nectarine and Brie salad

For the salad, pile greens, diced nectarines, slices of Brie and pumpkin seeds into a bowl. Spoon on dressing and enjoy!

For the dressing, combine 1/2 cup olive oil, 1/4 cup balsamic vinegar, and 2 tablespoons dijon mustard. Try Kozlik’s if you can find it – there is a wonderful sweetness with the dates and figs. If you can’t find it, use regular dijon and add a tablespoon of maple syrup. I use a mason jar for dressing. Once you’ve combined all the ingredients, give it a shake and spoon the dressing over your salad. Any leftovers can be stored in the fridge for another day – just take the dressing out of the fridge about an hour before you want to use it so the oil can warm up (it will go solid-ish in the fridge).


Entry filed under: Cooking, Gluten Free, Local food. Tags: , , , .

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