- 2 whole Nectarines
- 1/2 cup olive oil, plus a bit more
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 2 teaspoons honey
- Sea salt
- McCormack® Peppercorn Medley
- Mixed salad greens
- 2 ounces, weight Gorgonzola (or other blue cheese)
- 1/2 cup sunflower seeds (or slivered almonds)
Directions:
Brush nectarine halves with olive oil, which will help prevent burning. Grill cut side down for 2-3, turning midway for crossed grill marks if arranging rather than layering the salad. Turn over and grill another 2 minutes. Set aside.
In a bowl, whisk together Dijon, vinegar, and honey. Then, whisk in 1/2 cup olive oil to emulsify. Add salt and pepper to taste and mix once more.
[If using, toast slivered almonds in a small skillet over medium-low heat until just turning golden brown.]
You can either toss all the greens in a bowl with dressing or built the salad on a plate and allow folk to dress their salad to taste. There will be left-over dressing. If tossing, also put in sunflower seeds or almonds.
On the plate, layer greens, seeds/nuts, crumbled cheese, and cubed nectarines. Alternatively, pile the greens in the center, with the nectarine on one side (uncut) and pile of cheese next to it.
Myrtle's Note: I like to have a salad as a meal, so I basically changed this from four servings to two. I am not a slivered almond sort of girl, so I substituted the sunflower seeds. And, finally, my cousin suggested that I could have used goat's cheese, as a substitute, given the cost of Gorgonzola. Whilst I the lower cost is appealing, I think the Gorgonzola is the better option. The bread was made by a friend of mine, and I topped it with roasted garlic butter. I build salads using the layer method. Follow the link to see the artfully-arranged method!
Yield: 2-4
Source: http://thepioneerwoman.com/cooking/2014/01/grilled-nectarine-salad/
