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Tomato and Nectarine Salad with Ricotta

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Tomato and Nectarine Salad with Ricotta


6 Tbsp orange infused olive oil
3-4 fresh basil leaves
3 Tbsp verjus or lemon juice
Coarse salt, such as Maldon
1 pound mixed heirloom tomatoes
2-3 ripe nectarines (or peaches)
2oz fresh ricotta cheese (sheep’s milk is best)

Enjoy backyard afternoons with a delicious summer salad that brings together fresh tomatoes and nectarines. Easy to make, easier to enjoy! Serve with Soleil Mimosa Classic and fresh country bread.

In a small blender, puree the oil, basil and lemon juice, seasoning to taste. Set aside.

Slice the tomatoes and nectarine. Arrange on a plate, fanning out into a ring.  Season with salt and pepper.

Scatter pieces of the ricotta on top of the tomato and nectarine slices. Drizzle with the basil truffle dressing

If you’re unable to find orange-infused oil, make your own by adding orange zest to your olive oil and let sit overnight.

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