Nectarine Salad with Fresh Ricotta and Pistachios

In Recipes, Salads by Frances Largeman Roth

Serves 4


  • 2 tablespoons extra-virgin OLIVE OIL
  • 1 tablespoon CIDER VINEGAR
  • 2 tablespoons PEACH or APRICOT NECTAR
  • ¼ teaspoon SALT
  • ¼ teaspoon freshly ground BLACK PEPPER
  • 6 cups (400g) MESCLUN GREENS
  • ¼ cup (12g) fresh BASIL leaves
  • 1 large ripe NECTARINE, pitted and cut into 12 slices
  • ½ cup (about 4½ ounces/120g) RICOTTA CHEESE (see Note)
  • ¼ cup (28g) shelled UNSALTED PISTACHIOS


  1. In a small bowl, whisk together the oil, vinegar, peach or apricot nectar, salt, and pepper. Set aside.
  2. Onto each of 4 salad plates, place 1½ cups of the greens, 3 nectarine slices, 2 tablespoons of the ricotta, and 1 tablespoon of the basil leaves.
  3. Drizzle each salad with 1¼ tablespoons of the vinaigrette, sprinkle with 1 tablespoon of pistachios, and serve.

NOTE: The type of ricotta cheese that is sold in the dairy section of your grocery store will work for this recipe, but I recommend you look for fresh ricotta at the cheese counter or at your farmer’s market. Fresh ricotta is creamier and has a richer flavor than commercially produced cheese.