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.
|2||nectarines, halved and pitted|
|olive oil, for drizzling|
|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|
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.