Not looking to cook in this oppressive heat? Then you'll love this 8-minute salad

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. Delicious in a way that is life-affirming, there is nothing more satisfying on a hot July day than this cold, colorful melange of tender greens, sweet seasonal fruits, lightly toasted nuts and crumbled cheese. We need your help to stay independent Subscribe today to support Salon's progressive journalism My latest, “Nectarine and Sand Pear with Walnuts and Blue Cheese,” is just one more lofty sounding compilation I will add to my list of highly-recommended. The other ingredients stay the same as does the dressing, which let me say is an exquisitely balanced vinaigrette made with apple cider vinegar, raw honey and extra-virgin olive oil - a veritable health-giving trifecta on its own. Nectarine and Sand Pear Salad with Walnuts and Blue Cheese Yields 3 to 4 servings Prep Time 8 minutes Ingredients 2 bunches or 2 regular clamshells mixed greens 1/2 cup chopped walnuts or sliced almonds, toasted “2 fruits” sliced thinly 1/4 red onion, peeled, sliced paper thin 1/3 cup crumbled feta, goat or blue cheese Salt Pepper Dressing: 1/4 cup apple cider vinegar 1/4 cup honey 1 tablespoons Dijon mustard 1 shallot, peeled 1 clove garlic, peeled 1/2 cup extra virgin olive oil Directions Place all salad ingredients in bowl.