| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 servings (plus additional dressing) |
| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 servings (plus additional dressing) |
Ingredients
- 2 nectarines, halved and pitted
- Olive oil, for drizzling
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 1/2 cup slivered almonds
- 6 ounces spring mix salad greens
- 2 ounces Stilton, Gorgonzola or other blue cheese
Instructions
- Heat a grill pan over medium-high heat.
- Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
- In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
- Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
- In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won’t use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
- Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 441 |
| Total Fat | 41 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 11 mg |
| Sodium | 423 mg |
| Serving Size | 1 of 4 servings |
| Calories | 441 |
| Total Fat | 41 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 11 mg |
| Sodium | 423 mg |
Reviews
My husband said “it’s the best salad you’ve ever made! I could eat that every day” Soooo good. Thank you!
Perfect!
My family loved this salad. There were three of us enjoying brats, burgers and hot dogs. This was a fresh and tasty side dish. My cousin asked for the recipe, so I just forwarded it to her via email. We will make this again. I am known for tweaking recipes, but I did not tweak this one. I used blue cheese and it was very good. I might try the other cheese suggestions just for variety. My nectarines were slightly hard, but I think that helped them stay together on the grill. They softened just right. Also, I cut the nectarines smaller than halves. It was very hard to get the pit out. Everyone liked the nectarines smaller than halves. Thank you for the recipe!
Loved this; really fresh and perfect for late summer. We used Bleu d’Auvergne.
So easy and so delicious!
We just loved this flavor combination. It went very well with a dry white wine and crusty French bread. I will make this again!
This was amazing. All the ingredients work so well together. The gorgonzola became all creamy with the warm almonds and nectarines. Will definitely make it again 🙂
Your show on fast salads truly inspired me. Every one sounded delicious. I started with this one, grilled nectarine salad. Used peaches since I didn’t have nectarines, but otherwise had everything in the pantry. I LOVED it. It is definitely a keeper.
I love this dressing. I use it all the time. Sometimes I make it with Balsamic Vinegar and sometimes with White Wine Vinegar. Delish.
I really liked this salad! I had a hard time getting nectarines because they are not in season- but found them this weekend!! The dressing was very yummy. I did add grilled chicken to it- figured I might as well since I was already grilling the fruit.