- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Suzanne Goin typically makes this savory and sweet salad with whatever fruit looks best at the market. Ripe green or black figs are some of her favorites and a couple of crushed ones can be used as the base for the vinaigrette, in place of the nectarine
Ingredient:
- 1 cup whole blanched almonds (5 1/2 ounces)
- 1 tablespoon plus 1/2 teaspoon almond oil (optional)
- Kosher salt
- 4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
- 1 small shallot, minced
- 3 tablespoons sherry vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 pint blackberries or Persian mulberries
- 4 bunches of arugula (1 1/4 pounds), large stems discarded
