I wait for this time all year long. The summer produce is coming out and there is lot to cook with. About a week or two ago I started buying nectarines and apricots- my favorite. I love the firm texture of the nectarines and of course their delicious flavor. In the past I devour them just as they are but now since I write this blog, I decided to use them in different dishes. I recently made a beef stir fry where I used some nectarines and cooked everything in an apricot sauce- it was delicious! I will post the recipe soon. I also made an apricot kuchen the other day which was so good with coffee. I have also been cooking with dried apricots. They remind me of Moroccan cooking. I used them in a chicken dish and I made some banana apricot scones with white chocolate- don’t worry, all these recipes will be posted soon. My point was that even tough it’s been a very rainy start to the summer season- it still feels like summer to me since the produce is out. Nothing like biting into a delicious juicy nectarine- I especially like the white ones- they are extremely sweet. Somehow peaches don’t do it for me- most people cook with and prefer peaches- I don’t like their fuzzy skin and soft texture- I prefer the smooth exterior and the firm interior of a nectarine.
I was watching Jamie Oliver making a grilled peach salad with a yogurt dressing. That is where this recipe came from- or at least the inspiration did. I used arugula for my greens since I love the bitter bite they have. I thought pairing nectarines would be extra delicious with arugula. Prosciutto and feta add a nice salty and creamy balance to the salad- all the taste buds are awakened in the palette. The yogurt dressing on top is quite interesting as well. I added some honey and lemon for a balance and ancho chili powder for a bit of a kick to the dish. Somehow oregano came to mind so I went outside to my herb garden and picked some fresh oregano and chives. It was a yummy creamy, salty, spicy and sweet sauce to pour over the salad. We ate it with the plain and white pizza– and yes we actually got to sit outside for a change- it was a beautiful day!
- 4 cups arugula
- 1 large or 2 medium nectarines, sliced thin
- 4 oz prosciutto, sliced thin
- ½ cup feta cheese crumbles
- ½ cup low-fat yogurt
- 1 tablespoon milk
- Juice of one lemon
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon ancho chili powder
- 1 tablespoon chopped fresh oregano and chives
In a small bowl, add the yogurt, milk, lemon juice, honey, salt, ancho chili powder and the herbs. Mix well and keep aside.
In a large salad bowl, add the greens. Top with nectarine slices, proscuitto and feta cheese. Pour the dressing on top and toss to serve.