Field Green Salad with Grilled Nectarines, Blue Cheese, and Toasted Pecans
Recipe type: Appetiser
Cuisine: vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Field Green salad with Balsamic Vinaigrette and grilled nectarines with crumbled blue cheese and pecans
  • 2 ripe Nectarines, halved and pitted
  • ¼ cup Blue Cheese, crumbled
  • ¼ cup Pecans, toasted and salted
  • ⅓ pound Salanova organic Salad Mix
  • 2 tablespoons Balsamic Vinegar
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1 Garlic clove, minced
  • pinch Salt
  • pinch Pepper
  1. Get a medium-high fire going in the grill.
  2. Whisk the vinegar, oil, mustard, garlic, salt, and pepper together in a bowl. Set aside.
  3. Halve and pit the nectarines, and brush them with oil.
  4. Place them on the grill flesh side down, and leave them there for 3 minutes.
  5. Flip, and continue grilling for another minute or two.
  6. (If you like, include a sprig of fresh thyme on the grill for the remaining couple minutes. The slightly charred leaves can be picked off and whisked into the dressing)
  7. While the nectarines are grilling, toss the garden mix with the vinaigrette. Then sprinkle the slightly cooled nectarines evenly with the blue cheese and pecans.
  8. Serve everything together on a platter.
Recipe by Wolff's Apple House at