Nectarine, Tomato, Grilled Corn and Watercress Summer Salad with Pistachios in an Orange Mustard Vinaigrette

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
With hot weather finally on its way in Montreal, were all looking for light meals that’ll keep us cool. Peaches and nectarines are SO delicious this time of year and have made their way into my breakfast, lunch and dinner! Although I often throw whatever vegetables I have in my fridge into my salads, it is really beautiful to serve a well composed salad for company (and of course, yourself!) This summer salad features ingredients that are in season, making it naturally delicious and very refreshing for the upcoming warm summer days. The tart peaches match perfectly with the sweet tomatoes, bitter greens, juicy corn and crunchy pistachios. Once its tossed in that orange mustard vinaigrette it brings out the flavour of every ingredient! It makes for a perfect light lunch, appetizer or base for any protein. Hope you love it!
IMG_8374Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette
Serves 2-3

Salad Ingredients:

• 2 tomatoes (heirloom works great!), quartered
• 1 summer squash, cut at length
• 1 nectarine, cut in wedges
• 2 large handfuls watercress, washed and dried
• 2 ears of corn, niblets removed from core
• 3 tbsp shelled pistachios, roughly chopped
• 1/2 shallot, thinly sliced
• 3-4 radishes, sliced
• 1 tbsp olive oil
• salt and pepper

Dressing Ingredients:

• the juice of 1/2 an orange
• 1 tsp apple cider vinegar
• 1 tsp whole grain mustard
• 1 tsp honey
• 1/4 cup extra virgin olive oil
• 2 tbsp chopped chives
• salt and pepper

Directions:

1. Start by preparing the corn. Heat 1 tbsp of olive oil on medium/high in a small skillet. Add your corn niblets and season with salt and pepper. Cook until slightly charred.
2. For the dressing, add whole grain mustard, honey, freshly squeezed orange juice and apple cider vinegar in a small bowl. Whisk until combined. While whisking, slowly add your olive oil until the dressing is combined. Season with salt and pepper. Add chives. Taste and adjust seasoning to your liking.
3. Once the corn has browned, remove from pan and set aside. In your hot pan, add your summer squash and lightly cook (2-3 minutes). You can of course leave it raw, but its nice to quickly sear off the squash for a nicer texture and flavour.
4. Remove the squash from the pan and set aside.
5. Begin to assemble your salad. On a large plate or in a bowl, add all salad ingredients and toss with citrus dressing. Garnish with pistachios, freshly cracked pepper, and more chives if you desire!

Nectarine, Watercress, Tomato Summer Salad  With Pistachios and a Cirtus Vinaigrette

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