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This salad can change with the seasons; try persimmons in the fall, pears or blood oranges in the winter, and nectarines when they are in season. You can substitute mixed baby greens for the arugula and frisée.
What to buy: When purchasing nectarines, look for freestone varieties—their flesh separates easily from the pit.
This dish was featured as part of our Recipes for Summer Ingredients photo gallery.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...