Ingredients

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

Instructions

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.