Spinach & Nectarine Salad with Tarragon Buttermilk Dressing
adapted from The Best of Fine Cooking #40
6 ounces baby spinach
4 ounces frisee
2 yellow nectarines, sliced
1 avocado cut into cubes
1/4 cup buttermilk
1 Tablespoon sour cream
1 Tablespoon golden balsamic vinegar
1 teaspoon honey
2 Tablespoons olive oil
1-2 Tablespoons chopped fresh tarragon leaves
kosher salt and freshly ground pepper
Combine buttermilk, sour cream, vinegar, honey in small bowl or cup. Whisk to combine and then slowly whisk in the oil to blend. Stir in the tarragon and season with salt and pepper to taste.
Combine spinach and frisee in bowl, pour half the dressing over and toss light to coat all the greens. Add nectarines and avocado and drizzle a little more dressing over entire salad. Enjoy!!