Field Green Salad with Grilled Nectarines, Blue Cheese, and Toasted Pecans
Field Green salad with Balsamic Vinaigrette and grilled nectarines with crumbled blue cheese and pecans
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Appetiser
- Cuisine: vegetarian
Ingredients
Scale
- 2 ripe Nectarines, halved and pitted
- 1/4 cup Blue Cheese, crumbled
- 1/4 cup Pecans, toasted and salted
- 1/3 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
Instructions
- Get a medium-high fire going in the grill.
- Whisk the vinegar, oil, mustard, garlic, salt, and pepper together in a bowl. Set aside.
- Halve and pit the nectarines, and brush them with oil.
- Place them on the grill flesh side down, and leave them there for 3 minutes.
- Flip, and continue grilling for another minute or two.
- (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)
- 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.
- Serve everything together on a platter.
Find it online: https://wolffsapplehouse.com/kitchen-copynoteworthy-nectarines/