Grilled Nectarine Salad
- Level: Easy
- Yield: 4 servings (plus additional dressing)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 41
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 7
- Cholesterol
- 11
- Sodium
- 423
- Total: 16 min
- Active: 16 min
Ingredients
2 nectarines, halved and pitted
Olive oil, for drizzling
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 cup olive oil
Salt and freshly ground black pepper
1/2 cup slivered almonds
6 ounces spring mix salad greens
2 ounces Stilton, Gorgonzola or other blue cheese
Directions
- 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.