Grilled Nectarine Salad

  • Yield : 4 servings (plus additional dressing)
  • Cook Time : 16m
  • Ready In : 16m
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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


Step 1

Heat a grill pan over medium-high heat.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Step 6

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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