- 1/4 cup fresh lemon juice
- 2 tablespoons minced shallot
- Kosher salt and freshly ground black pepper
- 1/4 cup (or more) olive oil
- 3 nectarines, plums, or peaches, halved, pitted, thinly sliced
- 1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped
- 1 cup crumbled blue cheese (about 4 ounces)
- 8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi)
- 1 1/2 cups chervil sprigs
- 1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, and mint)
- Mix lemon juice and shallot in a small bowl and season with salt and pepper. Let macerate for 30 minutes. Whisk in 1/4 cup oil and season to taste with salt and pepper. Whisk in more oil if dressing is too tart.
- Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.