Nectarines with Wild Arugula, Endive, Fresh Basil, Almond Labneh and Balsamic Dressing ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Made by Anya with fresh ingredients from @meadowsweetretreat garden, something nourishing for the seasonal shift ahead. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ To prepare; slice nectarines and toss them in a bowl with arugula, fresh basil and white endive. Dress with extra virgin olive oil, balsamic vinegar, sea salt and black pepper to taste. Spoon a portion onto a plate and add scoops of your almond labneh on top. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Almond Labneh Ingredients 3 cups almond milk yogurt unsweetened/plain 1 tsp lemon juice optional, but recommended 1⁄2 tsp salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions Line a strainer with a double layer of cheesecloth or a clean tea towel/cloth napkin. In a bowl, combine the almond milk yogurt, salt, and (optional) lemon juice. Transfer the mixture (gently) onto the cheese cloth and tie it at the top. Suspend the strainer in a bowl with enough room at the bottom for the excess liquid to avoid contact with the strainer. Allow it to rest in the refrigerator for 24-48 hours. The longer it rests, the thicker (more cheese-like) it will become. After the resting period, store the labneh in an airtight container (such as a mason jar). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Notes *3 cups of almond yogurt yields approximately 1 cup of labneh, please plan accordingly!