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Grilled Nectarine Salad

A beautiful summery salad with slivered almonds, your choice of Stilton, Gorgonzola or blue cheeses, spring greens and succulent grilled nectarines.

2 nectarines, halved and pitted

Olive oil, for drizzling

2 tsp honey

2 tsp Dijon mustard

2 tsp white wine vinegar

½ cup olive oil

Salt and freshly ground black pepper

½ cup slivered almonds

6 oz spring mix salad greens

2 oz Stilton, Gorgonzola or other blue cheese

DIRECTIONS

1. Heat a grill pan over medium-high heat.

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.

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.

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

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.

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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