Tomato and Nectarine Salad with Lemon-Parmesan Dressing

Juice of 1 lemon

Recipe and photo by Sara Newberry

2 tablespoons finely grated Parmesan

1/2 cup olive oil

2 nectarines, thinly sliced

4 heirloom tomatoes, cut into wedges

4 cups baby arugula

1/4 cup pine nuts

In a bowl, whisk together lemon juice, Parmesan and oil. Season lightly with salt and pepper. Divide dressing into two bowls. Toss tomatoes and nectarines with half the dressing, then toss the arugula with the other half. 

Pile arugula onto a serving plate, then top with tomato mixture. Sprinkle with pine nuts and serve right away.