Mixed Green Salad with Nectarine-Blueberry Vinaigrette
Edible flowers make this salad a feast for the eyes as well as your taste buds.
Author: Lemons & Anchovies
Recipe type: Salad
Ingredients
- Salad greens of your choice
- Feta Cheese
- Red onions, thinly sliced
- Fresh blueberries
- 2 heaping Tablespoons preserves (I used homemade nectarine-blueberry jam with a loose texture)
- 4 Tablespoons cider vinegar
- Good pinch of kosher salt
- ¼ cup olive oil
Instructions
- To prepare the dressing, combine the preserves, vinegar and season with salt, to taste. Whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over plated greens and garnish with feta cheese, onions and more blueberries.
Notes
Adjust the proportions of the greens and garnish according to your preference and the number of people you are serving. This vinaigrette will be enough for four salads served as a starter.
Laura (Tutti Dolci) says
This is another must-make salad for me, Jean. Absolutely gorgeous! The nectarine-blueberry vinaigrette is calling my name and the edible flowers make this almost too pretty to eat! Almost… 🙂
Patty says
Beautiful salad Jean, you’ve really come up with some beauties this Summer! I like the vinaigrette recipe and the flowers on top are lovely:-)
RavieNomNoms says
How colorful and utterly light and refreshing!
Jeanette says
What a beautiful salad – love the homemade preserves in the vinaigrette.
Rowena @ Apron and Sneakers says
It’s too beautiful to eat Jean! And I love the vinaigrette you put together. Thanks for sharing!
Erin @ Dinners, Dishes and Desserts says
No AC? I wouldn’t cook much either! This salad looks incredible, so colorful and great flavors.
Lisa { AuthenticSuburbanGourmet } says
Jean – I am LOVING this salad! What a brilliant idea to use the jam we made a few weeks ago – just perfect. I always enjoy the lovely salads you make and your photos just pop off the page! Have a great week my friend!!! (PS – we need to plan a flying trip with the hubbies – email me 🙂 )
Kristi Rimkus says
What a pretty salad. It’s almost to beautiful to eat!
Gina says
Jean, that’s a brillant idea to use some of the jam in dressing. I can eat it on toast pretty much every day, but I need to mix it up once in a while. It’s been stuffy and hot here too, I can’t believe I’m actually saying it, but when is fall? Hope you are enjoying summer and hope to see you again soon.
-Gina-
Rosa says
A refined salad! What goregous sweet-savory flavors.
Cheers,
Rosa
Jennie @themessybakerblog says
This is one beautiful salad. I love that you used jam to make the vinaigrette. I love those orange and white plates! I happen to have the same ones. Gotta love Anthropologie 🙂
Priscilla @ShesCookin says
So pretty! Edible flowers are tres elegante! I’ve used preserves in dipping sauces, so I can imagine this sublime fruity vinaigrette.
Suzanne says
Great idea to use your nectarine blueberry jam in a dressing, now I need to make me some of that jam!
Kankana says
These edible flowers are so pretty! Perfect salad for a busy night.
Roxana | Roxana's Home Baking says
Salads are the meal of the day around here all summer long. So easy to put together and good for us, after all the cakes we’ve been indulging in for the last couple of weeks
Nami | Just One Cookbook says
So gorgeous and breathtaking photography – the flowers on salad increased my appetite and excitement! Love fruity flavor vinaigrette. Very summary and love the colors on a plate!
Barbara | Creative Culinary says
This is so pretty…almost too pretty to eat but I would! I recently made a similar salad but it looks lame now when I see yours with the beautiful pansies. Gorgeous.
Magic of Spice says
What a beautiful idea to use the preserves as a base for your dressing…gorgeous salad!
Karren Haller says
As I make my way around blogs during my week, I always am looking for blogs with recipes to feature in my Tasty Tuesday Feature. This week I am featuring your salad recipe with other Italian recipes this week. If you would like to stop by and add other recipes to share, please do so here Tasty Bites Tuesday Thank you and Bon Apatite!