Summer Salad with Arugula, Nectarine, Corn, Tomato and Apple Cider Vinaigrette

Serves 2

• 1/4 lb bag wild arugula

• 2 small nectarines, thinly sliced

• 1 corn cob, kernels sliced off

• 1/2 C cherry tomatoes, cut in half

• 1/2 C chickpeas, rinsed

• 2 tsp chives, minced

• 3 tbsp toasted almonds, roughly chopped

APPLE CIDER VINEGAR

• 1 tbsp grain mustard

• 3 tbsp apple cider vinegar

• 2 tbsp maple syrup or raw honey

• 1/2 C extra virgin olive oil

• Sea salt

• Freshly ground black pepper

Instructions

To make the vinaigrette, whisk together all the dressing ingredients in a bowl until it has emulsified. Season with sea salt and black pepper. To assemble the salad, place 1/4 of the arugula, nectarines, corn, cherry tomatoes, chickpeas, chives, and almonds in a bowl. Repeat until all ingredients are layered on top of each other. Drizzle with dressing to taste and toss to combine. Enjoy!