Crisp nectarines and toasted walnuts over a bed of peppery arugula and vibrant micro-greens dressed in a simple vinaigrette.
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Spread walnuts on baking sheet in a single layer and toast in oven for approximate 5 to 7 minutes. Remove from oven and give a really rough chop. Set aside.
Prepare vinaigrette. Set aside.
Wash arugula and micro-greens and dry with a salad spinner. Set aside. Wash, dry and slice nectarines thinly. Set aside.
To a mixing bowl, add greens, thinly sliced nectarines and walnuts. Lightly dress salad with vinaigrette BY DRIZZLING A FEW SPOONS AROUND THE EDGE OF THE BOWL WITH THE GREENS AND USING TONGS OR CLEAN HANDS TO LIGHTLY TOSS THE SALAD. This will prevent the salad from getting soggy and others can add more dressing if they choose.
**Please note: Nutritional values serve as a guide only as values may vary.