The Pioneer Woman Tasty Kitchen
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Grilled Nectarine Salad

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Level: Easy

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Description

It’s hot outside, and this simple-but-scrumptious salad hits the spot. Substitute peaches, tangerines…whatever stone fruit you’ve got on hand.

Ingredients

  • 2 whole Nectarines, Halved And Pitted
  • Olive Oil, For Drizzling
  • 2 teaspoons Dijon Mustard
  • 2 teaspoons White Wine Vinegar
  • 2 teaspoons Honey
  • ½ cups Olive Oil
  • Salt And Black Pepper To Taste
  • 6 ounces, weight (1 Bag Or Box) Salad Greens (good Spring Mix) Or Arugula
  • 2 ounces, weight Stilton, Gorgonzola, Or Other Blue Cheese, Chunked
  • ½ cups Slivered Almonds

Preparation

Drizzle nectarine halves with a little olive oil. Grill cut side down for 2-3, turning midway to achieve lovely grill marks. Set aside.

In a bowl, whisk together Dijon, vinegar, honey, and sugar. Whisk in 1/2 olive oil to emulsify. Add salt and pepper and mix.

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

In a large bowl, toss lettuce with enough of the dressing to lightly coat (you won’t use all of the dressing; save to have another salad tomorrow!) Toss in warm toasted almonds.

Divide lettuce among four plates. Place a nectarine half on each serving. Drizzle nectarine with a little more dressing. With a fork, cut blue cheese into chunks and distribute among the four plates.

* Grill more fruit if you’d like each plate to have two halves instead.

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