Ontario Nectarine Salad with Minted Chili Dressing

"Garden greens are abundant throughout the summer and into early fall. a variety makes this salad interesting both in texture and colour. When mixed with fresh nectarines and finished with a zesty dressing, it comes alive and tickles the senses! - Chef Mark Picone, Vineland ON

6 servings

tip

*Chef's tip: In substitution of lettuces, use 500 g (1lb) of pre washed springmix. In substitution of Niagara Ice Wine Vinegar, may use sherry vinegar or red wine vinegar.

Ingredients

Dressing:
1	red chili, finely chopped	1
1/2 cup	extra virgin olive oil	125 ml
3 tbsp	*Niagara Ice Wine vinegar	45 mL
1 tbsp	maple syrup	15 mL
1/4 cup	freshly chopped mint	50 mL
2 tbsp	chives, snipped	30 mL
	Sea salt to taste
Salad:
1 ea	*Boston bibb lettuce, washed and dried	1 ea
1 ea	*romaine lettuce, washed and dried	1 ea
1 ea	*red leaf lettuce, washed and dried	1 ea
3	Ontario nectarines, cut into wedges	3
1/2	red onion, thinly sliced	1/2

Directions

Dressing: In a small bowl combine ingredients and set aside.

Salad: Tear lettuce into bite sized pieces and place in a large sald bowl. Add nectarines and onion. Whisk dressing, pour over greens and toss lightly. Serve on cold sald plates.

Suggested wine pairing: Riesling from the Niagara-Peninsula