I’m going to apologize now for blathering on again about nectarines, because I’m totally going to blather on again about nectarines.
You see, I’ve been a bit underwhelmed with food—recipes, cooking, and eating in general—lately. I’m not sure what it is about summer, but the idea of spending time in the kitchen to cook just doesn’t excite me. Instead, I opt for fresh fruit, salads, pasta, bread, and eating out whenever possible.
And while all of those things make me happy in the short-term, I’ve been feeling a little lackluster in the long-term.
The only thing that has even gotten me remotely excited about making things? Nectarines.
Which is so odd, because I kind of don’t remember ever being this smitten over them before. So smitten, in fact, that a few days after talking about the nectarine + orange smoothies, I bought another 5lb box of nectarines.
Which has led me to ponder just how many is too many when it comes to eating nectarines each day.
On Friday night we were invited to a very special Shabbat potluck, run by our friend Sarah, over at Choderwood Riverhouse & Urban Sustainable Homestead. I knew that nectarines had to be involved somehow.
I had signed up to bring a salad, so that narrowed down the somehow slightly. And instead of just chopping them up and adding them to the salad, I decided to try out a fruit-based vinaigrette.
This vinaigrette was exactly right.
Sweet with a tangy bite.
And so damn delicious that I’m not sure I ate anything else. (Okay, I did. There were cupcakes from Vanilla.)
Even if you’re not nearly as obsessed with nectarines as I am, do yourself a favor and make this dressing. It’s the perfect summer salad topper. It would even be delicious as a marinade for fish or chicken.
I’m even contemplating dipping some fresh-made, fresh-from-the-oven bread straight into the jar. I bet that would be heavenly.
5 minPrep Time
5 minTotal Time
- 1 nectarine, pitted and chopped (removing skin is optional)
- 2 tbs apple cider vinegar
- 1/4 cup canola oil (or other light oil)
- 1/4 tsp black pepper
- pinch of salt
- 2 nectarines, pitted and chopped (removing skin is optional)
- 1/4 cup apple cider vinegar
- 1/2 cup canola oil (or other light oil)
- 1/2 tsp black pepper
- pinch of salt
- Combine nectarine chunks and apple cider vinegar in a blender and puree until smooth.
- Transfer to bowl or jar and add oil, pepper, and salt.
- Whisk (shake, if in a jar) to combine.
- Drizzle on top of your favorite salad.
- Lick the bowl clean.
Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, Corn Free.