Mixed Greens and Nectarine Salad with Honey Hazelnut Dressing

My recent post about a Summer Corn Salad, raves about the beautiful Hudson River Valley, the region of New York where my family lives. Riverdale, the north end of the Bronx, is what I view as the gateway to this beautiful locale.

My Mom’s apartment on the Henry Hudson Parkway, in Riverdale, is a stone throw’s away from the mighty river itself as well as Wave Hill – a 28 acre public garden and cultural center with extraordinary views of the Hudson and the Palisades in New Jersey.

The natural, landscaped beauty of the estate is breathtaking.  The tour my Mom provided led me to artistic horticultural designs, exotic plants, bee hives and sweeping vistas.  The house on property is antiquated and charming with original finishes and eclectic art displays.

Wave Hill is also steeped in history.  Theodore Roosevelt’s family rented the home during the summers of 1870 and 71.  At the young age of 12 and 13 the beauty of this estate intensified his passion for the great outdoors, that later encouraged his preservation of parklands across the United States while serving as President.  Other famous tenants included Mark Twain, George W. Perkins and conductor Arturo Toscanini. 

My Mom learned to make a beautiful Wave Hill salad while attending an event at the park, utilizing their natural honey reserves. It includes nectarines that we should enjoy in these warm but fading summer days. This salad could easily be packed in Tupperware with the dressing on the side for a gourmet lunch on the go or at work. 

Bee Hives

If you are preparing for just one, the dressing will last for days and you can scale down the other ingredients.  However I’m sure a friend, husband or child would appreciate the addition of this salad to their brown bag lunch.  Hopefully you can find a scenic spot to dine or a desk will do just fine.


Time Saving Tip:
Use a pre-mixed bag of washed field greens

Greens and Nectarines with a Honey-Hazelnut Dressing
serves 4

Dressing: (Probably enough for two batches)

     1/3 cup sherry vinegar

     1/4 cup hazelnut oil

     1/2 cup vegetable oil

     1/2 cup chopped hazelnuts, toasted

     1/4 cup honey

     1 clove garlic

     salt and pepper to taste

Directions:     

Toast hazelnuts for 5 or 6 minutes in a 350 degree oven, shake once.

Combine all ingredients (just 1/4 cup hazelnuts) in a food processor and process until pureed.

Salad:

     1 small head butter lettuce

     1 small head raddichho

     1 bunch arugula (or equivalent)

     1 head white endive (sliced length wise)

     2 nectarines

Directions:

Wash and tear lettuce into desirable size.  Cut nectarines into large bite-size pieces.  Assemble in a large salad bowl.  Pour on 1/2 of dressing and remaining 1/4 cup of toasted hazelnuts. 
Virtually Homemade

We’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook and Twitter with the hashtag #brownbag.

Organic Gardening's This Imperfect Plot: Day 1 of the Challenge
Between City Limits: Brown Baggin' It
Virtually Homemade: Mixed Greens and Nectarine Salad
Essentials of Nutrition: What I Bring Everyday
City Life Eats: Brown-Bag Challenge
The Brown Bag Chronicles: Lunch On-the-Go
Cooking Channel: Daily Lunch Box
Diary of a Fat Kid: Refrigerator Salad
Not Your Church Cookbook: Enough With the Urban Chickens (and a recipe for 2-Grain Apple Salad)
I Brown Bag: Brown-Bag Challenge, Days 1 and 2
Eat, Sweat, Smile: Leftovers No More
Healthy Kitschy Vegan: Cheater's Curry
Healthy Plates: Pesto Penne Primavera
Boys n' Berry: A Mad Dash for Leftovers
Adventures in my Kitchen: Brown-Bag Challenge, Day 1 (and a really cute Smurfs lunch box)
Nutritious Daily: Brown Bag: A Basic Ensemble
Chick Bike: Brown-Bag Challenge, Days 1 and 2
Brown Girl, Brown Bag: Fishing for Compliments
The Adirondack Chick: Brown-Bag Challenge, Week 1
Adventures in Every Day: Brown-Bagging It
The Undercover Cook: Take It Tuesday, Crispy Halloumi Cheese Salad on Flatbread