Grilled Nectarine Salad

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.