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Grilled Nectarine Salad
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  • CourseSalad, Side dish
  • CuisineVegetarian
  • 2 whole nectarines, halved and pitted
  • 1 lug olive oil, for drizzling
  • 2 tsp Dijon mustard
  • 2 tsp white wine vinegar
  • 2 tsp honey
  • 1/2 cup olive oil
  • 1 pinch salt and pepper, to taste
  • 6 oz salad greens
  • 2 oz Gorgonzola cheese, chunked
  • 1/2 cup almonds, slivered
  1. Drizzle nectarine halves with a little olive oil.
  2. Grill cut side down for 2-3 min, turning midway to achieve grill marks. Set aside.
  3. In a bowl, whisk together Dijon, vinegar, honey, and sugar. Whisk in 1/2 cup olive oil to emulsify. Add salt and pepper and mix.
  4. Toast slivered almonds in a small skillet over medium-low heat until just turning golden brown.
  5. In a large bowl, toss lettuce with enough of the dressing to lightly coat (you’ll have extra dressing.) Toss in almonds.
  6. Divide lettuce among four plates. Place a nectarine half on each serving. Drizzle nectarine with a little more dressing.
  7. With a fork, cut cheese into chunks and distribute among the four plates.
Recipe Notes

Adapted from


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