Nectarine salad

I continue to like to combine fruits and greens into nice summer salads.  This year, the nectarine crop has been fabulous, with the relatively dry weather contributing to extra tasty nectarines.  I like topping the salad with a salty cheese, like a crumbled goat cheese or possibly blue cheese for some nice taste contrasts.  I served this last night as a side dish with a shrimp and tomato dish and brown rice.  Try it now before you have to wait for next summer.

Nectarine Salad

2 ripe nectarines, sliced
4-6 cups mixed greens (like some arugula)
1/4 cup toasted walnut pieces (optional)
1/4 cup crumbled cheese (feta, chevre, or crumbly bleu)

dressing:
2 T lemon juice
1 T honey
3 T olive oil

Whisk together dressing ingredients in a small bowl.  On salad plates place a big handful of mixed greens and arrange the nectarine slices over them, sprinkle with walnuts and cheese.  Lightly drizzle with some dressing.

shared at $5 Dinners, Pennywise Platter, Food Renegade, and Tempt My Tummy Tuesday