Mixed Green Salad with Pickled Nectarines

1 c. apple cider vinegar

1 c. water

1/2 c. sugar

3/4 t. kosher salt

3 c. thinly sliced firm-ripe nectarines

1/4 c. extra-virgin olive oil

1 T. Dijon mustard

1 T. apple cider vinegar

1/4 t. kosher salt

1/8 t. black pepper

6 oz. spring mix salad greens

1/4 c. crumbled goat cheese

1/3 c. plain granola

Cook 1 c. apple cider vinegar, water, sugar, and 3/4 t. salt in a saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Remove from heat. Add nectarines. Let stand at least 30 minutes or up to 1 hour.

Reserve 1/4 c. pickling liquid in a small bowl, then drain nectarines and set aside.

Whisk together reserved pickling liquid, olive oil, Dijon mustard, 1 T. apple cider vinegar, 1/4 t. salt, and pepper in a small bowl.

In a large bowl, gently toss together spring mix greens, goat cheese, nectarines, and dressing. Sprinkle with granola.  

Serves 6.

Adapted from Southern Living magazine, June-July 2025, p. 14.