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Summer garden salad

Recipe by:Chef Dustin Karagheusian
Catania, La Jolla


  • Lemon vinaigrette
    1/3 cup olive oil
    1/4 cup lemon juice
    1 tsp. honey
    1 tsp. Dijon mustard
    1/2 tsp. lemon zest
    Salt and pepper, to taste
  • Salad
    4 cups salad greens (your favorite)
    1/3 cup toasted and chopped pistachios
    1/3 cup shaved Pecorino Toscano
    2 nectarines, thinly sliced


For vinaigrette: Whisk together ingredients in a small bowl and set aside.

For salad: Place ingredients in a large bowl and mix together. Drizzle salad dressing on top and plate.  Add extra pistachios on top for garnish, if you wish.

Serves 2 (main course salad)

Califonia Bountiful