Thanks Rachel for the recipe suggestion!
1 large bunch arugula or 1 bag arugula
1 c. raw walnuts, roasted and chopped
1 nectarine, sliced
½ ripe nectarine (you may substitute a peach)
6 T. olive oil
¼ c. white wine vinegar
1 small garlic clove or 1 scape, minced
¼ to ½ t. salt
1-2 T. finely chopped parsley
Rinse and drain arugula. Place into a large salad bowl and sprinkle with roasted walnuts. Add the sliced nectarine. To make the dressing, place all the ingredients except for the parsley into a blender and blend on high until pureed. Add the parsley and blend on low speed until just incorporated. Pour the dressing over the salad and toss to coat. Serve immediately. Store extra dressing in a glass jar in the refrigerator for up to 1 week.