Directions
In a small bowl or measuring cup, combine the vinegar and jalapeño; set aside.
Halve the nectarines, then cut into thin wedges (about ¼-inch thick) and toss the pits. Transfer the wedges to a large bowl. Season generously with salt and pepper, then toss to coat.
Halve the cherry tomatoes; transfer to another bowl. Season generously with salt and pepper; toss to combine.
Add the olive oil, honey and ginger to the jalapeño mixture; stir vigorously to combine. Season to taste with salt and pepper.
Add about two-thirds of the dressing to the nectarines; toss to coat and season to taste with salt and pepper. Transfer fruit to a serving platter; top with some basil and ricotta salata.
Add the remaining dressing to the tomatoes; toss to coat and season to taste again with salt and pepper. Arrange on the platter. Add more ricotta salata on top, tear even more herbs on top and serve immediately.
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