Grilled Nectarine Salad

Serves: 4

This is an amazing salad, all the ingredients work so well together. The gorgonzola becomes all creamy with the warm almonds and nectarines.

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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


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.


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