Leafy No-Lettuce Salad
['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.
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