Here’s a sweet summer salad to enjoy by the grill. Succulent grilled nectarines with spring greens, toasted almonds and your choice of blue or goat cheese. And wait ’til you experience the honey, whole grain Dijon mustard and apple cider vinegar dressing!
With all the barbecues to attend this summer, I’m discovering ways to spruce up those summer salads that, more often than not, don’t get eaten! I’m talking about the huge bowl of chopped lettuce with stale croutons sprinkled on top that tastes like an afterthought. We can do better. This winning combination is quick and easy to prepare. And as a bonus, you get to use produce that’s in season.
Preparation and cook time: 20 minutes
Heat a grill pan over medium to high heat.
Drizzle the nectarines with a little olive oil. Grill each side for 1 – 2 minutes to achieve those lovely marks. Set aside.
In a small bowl, mix together the honey, Dijon mustard, vinegar and olive oil. Add sea salt and pepper and mix.
Toast the sliced almonds in a small skillet over medium heat until just turning golden brown. Remove from heat.
In a large bowl, toss the salad green with enough dressing to lightly coat. Toss in the toasted almonds.
Divide the salad. Add nectarine slices on each serving and drizzle with a little more dressing. Top with blue cheese or goat cheese.