Nectarine, Salami, & Blue Cheese Salad

Use sweet and juicy Arctic Star nectarines for this salad if you are able to find them. They round out the spicy Calabrese Salami and the tangy blue cheese. Serve it as a summer appetizer or as a side dish for a picnic.


  • 2 teaspoons fermented mustard or whole grain
  • 2 tablespoons minced shallot (1 small shallot)
  • 1 teaspoon lemon zest (1 medium lemon)
  • ⅛ cup sherry vinegar
  • 1 teaspoon raw honey
  • ½ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 pound nectarines, pits removed and cut in 8 wedges
  • 10 chives, cut in 1-inch pieces
  • 2 ounces uncured Calabrese Salami, thinly sliced and torn in half
  • 1 ounce crumbled blue cheese


  1. Prepare the vinaigrette: In the bowl of a food processor, combine the mustard, shallot, lemon zest, vinegar, honey, salt and pepper. Process to incorporate the ingredients, about 30 seconds. With the machine running, gradually pour the olive oil into the food processor and blend until well incorporated, about 1 minute.
  2. Place the nectarines in a small bowl. Drizzle 4 tablespoons of dressing and sprinkle half the chives over the top and toss to mix evenly.
  3. Lay out half the salami slices on the bottom of a serving platter. Carefully arrange the nectarines over the salami. Tuck the remaining salami slices into the nectarines. Garnish with the crumbled blue cheese, remaining chives and more dressing if desired. Serve immediately.