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Endive & Nectarine Salad with Raspberry-Basil Vinaigrette


In this effortlessly enticing salad, a handful of mouthwatering ingredients mingle to stimulate the senses. Juicy nectarine complements crisp endive with a kiss of succulence, and an invigorating raspberry-basil vinaigrette adds bright flavor with earthy undertones. Toss it together in minutes for a nourishing fusion of flavor! Thanks to Kate of Salad Every Day food blog for inspiring this shareworthy salad.



For the vinaigrette:

  • 1 tbsp O Raspberry Champagne Vinegar
  • 1 tsp freshly-squeezed lemon juice
  • 1½ tbsp O Fresh Basil Olive Oil
  • Sea salt and freshly ground black pepper to taste

For the salad:

  • 2 hearts of Belgian endive, sliced into bite-sized pieces
  • 3 yellow nectarines, sliced into wedges
  • 1½ oz hard, aged blue cheese, thinly sliced/shaved
  • Optional: 8–12 pickled red pimentos plus 1 tbsp pickling juice


For the vinaigrette:

  1. In a small mixing bowl, combine O Raspberry Champagne Vinegar, freshly-squeezed lemon juice, O Fresh Basil Olive Oil, salt, and pepper. Whisk until emulsified. Taste-test and adjust as desired, then whisk again before dressing the salad.

For the salad:

  1. Wash and prepare salad ingredients, then transfer fixings to a medium-large salad bowl.
  2. Pour vinaigrette over the salad mixture and gently toss until all elements are well coated.


To add a touch of tang, add pickled red pimentos and a tbsp of pickling juice.