Savor the end of stone fruit season with a salty and sweet salad.
What You’ll Need:
1/2 pound prosciutto
1 1/2 cups arugula
1/2 pound fresh mozzarella
1 cup basil leaves
2 tablespoons orange zest strips
1/3 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon spicy mustard
1/2 teaspoon pepper
What to Do:
Heat a grill or grill pan. Remove the pits from the nectarines and cut them into quarters (or smaller). Brush olive oil on all sides and grill until heated through, approximately 3–5 minutes.
In a bowl, combine basil, arugula, orange zest, prosciutto, mozzarella, and grilled nectarines.
For the dressing, combine orange juice, white wine vinegar, olive oil, dijon mustard, and pepper. Drizzle on top and serve alongside your favorite main dish.