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Total:
16 min
Active:
16 min
Yield:
4 servings (plus additional dressing)
Level:
Easy
Total:
16 min
Active:
16 min
Yield:
4 servings (plus additional dressing)
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat a grill pan over medium-high heat.

Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.

In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.

Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.

In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.

Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.

Cook's Note

Grill more fruit if you'd like each plate to have two halves instead.

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