Arugula-Nectarine Salad

For quick preparation, clean and tear the greens, toast the walnuts, and prepare the vinaigrette before dinnertime.

2⅔ cups torn assorted greens and/or lettuces (such as arugula leaves, butter lettuce, mesclun, and watercress)
¼ teaspoon Dijon-style mustard
⅛ teaspoon sugar
2 tablespoons toasted walnuts
Dash salt
1 tablespoon raspberry vinegar
Fresh raspberries (optional)
Dash pepper
1 ripe nectarine, pitted and sliced
4 teaspoons olive oil

TOTAL TIME: 20 min.

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