When I was young, I generally thought of fruit salad as a salad composed entirely of fresh fruit. I have expanded my horizons and now realize that a fruit salad can include both vegetables (greens) and fruit in a delicious sweet yet savory balance. Pair whatever fruit is in season and looks best at the market with grilled meat, poultry or fish. This salad will also make a nice side to a warm cheesy panini or a soothing bowl of summer corn soup. If you've never had a fruit and greens salad, give this recipe a whirl -

Fruit Salad with Arugula
From Food & Wine magazine

1 cup whole blanched almonds (5 1/2 ounces)
1 tablespoon plus 1/2 teaspoon almond oil (optional)
Kosher salt
4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
1 small shallot, minced
3 tablespoons sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pint blackberries or Persian mulberries
4 bunches of arugula (1 1/4 pounds), large stems discarded

  1. Preheat the oven to 375°.
  2. In a small pie plate, toast the almonds for 8 minutes, until fragrant. Toss with 1/2 teaspoon of the almond oil and sprinkle with salt.
  3. In a mini processor, puree the chopped nectarine. Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil. Season with salt and pepper.
  4. Put the sliced nectarines and the blackberries in a medium bowl. Drizzle on one-third of the vinaigrette and season with salt and pepper.
  5. In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette.
  6. Gently toss in the dressed fruit. Garnish with the almonds and serve immediately.

Serves 10.