Fruit salad with arugula and almonds

Fontana Kaiser Permanente is located near the site of Dr. Sidney Garfield's clinic where he provided medical care on a prepaid basis for those building the California aqueduct. It is also the site of another new Kaiser Permanente farmers' market. From a recent email sent by Jennifer Resch-Silvestri, Area Director for Public Affairs in Kaiser Permanente's Inland Empire Service Area, "The market we just launched was at our Fontana Medical Center and was quite successful. Not only did the growers enjoy the great participation from our staff, our staff enjoyed a few stress-free minutes with each other as they chatted about how they planned to prepare their purchases. We even had one physician from Sri Lanka discuss the cultivation of a vegetable from his native land with a grower — the grower has agreed to try to cultivate the seeds of this vegetable since the climate in which the grower's farm is located (the high desert of San Bernardino county) is so compatible to the climate of Sri Lanka. And yes, the potluck idea is one to love! All in all, a wonderful opportunity for staff and growers. We can't wait until the next market on June 10!” Years ago, a children's nature book featured the Berenstein Bears who taught kids about carnivores and herbivores. I remember a 2-year old boy describing himself as a “both-avore.” Now, I learn from a recent San Francisco Chronicle article that I am becoming a locavore. Locavores frequent farmers' markets mainly purchasing foods that are local, fresh and seasonal. Balthazar from Kashiwase Farms, a fourth generation organic stone fruit farm in Winton, confirms that high up on a farmer's priority list is the proximity of markets to their farm. Travel time and fuel costs are major issues in the economic life of small family farms. As the number of KP markets grows, there are markets closer to farmers. Most of the ingredients for this week's recipe can be found at our Friday Fresh Farmers' Market. This salad is easy, very light and fresh. I used gold and red raspberries as they were available from VB Farm at our market.

Servings: 8

Ingredients

  • 1 cup whole almonds
  • 1 Tbsp plus 1/2 tsp almond or walnut oil (the 1/2 tsp optional)
  • Kosher salt
  • 4 large nectarines (2 lbs), one coarsely chopped and the others sliced 1/4" thick
  • 1 small shallot, finely minced
  • 3 Tbsp sherry vinegar
  • 6 Tbsp extra-virgin olive oil
  • Freshly ground pepper
  • 1 pint raspberries
  • 1-1/4 lbs arugula

Directions

Preheat the oven to 375°. Toast the almonds in a small pie plate for 8 minutes. Toss with the optional 1/2 tsp of almond or walnut oil and a little kosher salt. Purée the chopped nectarines in a food processor. Transfer the purée to a small bowl and add the vinegar, shallot and 1/2 tsp salt. Let stand a few minutes. Whisk in the olive oil and remaining 1 tablespoon of almond or walnut oil. Season to taste with salt and pepper. Mix the sliced nectarines, berries and about 1/3 of the vinaigrette. Toss the arugula with the remaining dressing in a large shallow salad bowl. Add the fruit and toss gently. Garnish with the toasted almonds and eat it soon.

Contributor

Preston Maring, MD

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