Arugula, Nectarine and Blue Cheese Salad with Basil Balsamic Vinaigrette

Ingredients

• for the dressing
• 1/2 cup garlic basil confit oil (homebytherange's recipe on food52)
• 1/4 cup of your best balsamic vinegar
• 2 teaspoons dijon mustard
• sea salt to taste
• freshly ground black pepper to taste
• for the salad
• 4 cups arugula, washed and thoroughly dried (roughly torn if leaves are large)
• 4 cups mixed baby greens, washed and thoroughly dried
• 2-3 firm, ripe nectarines, halved, cut into wedges and chopped
• 1/2 cup favorite mild blue cheese, crumbled
• 6-8 French Breakfast radishes, washed, trimmed, halved lengthwise and sliced into wedges

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