Grilled Nectarine Salad
This is an amazing salad, all the ingredients work so well together. The gorgonzola becomes all creamy with the warm almonds and nectarines.
Prep Time:
Cook Time:
Total Time:
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.
Source: foodnetwork.com
