A beautiful summery salad with slivered almonds, your choice of Stilton, Gorgonzola or blue cheeses, spring greens and succulent grilled nectarines.

PREP TIME 6 min
COOK TIME 10 min
YIELDS 4 servings

INGREDIENTS

  • 2 nectarines, halved and pitted
  • Olive oil, for drizzling
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • ½ cup olive oil
  • Salt and freshly ground black pepper
  • ½ cup slivered almonds
  • 6 oz spring mix salad greens
  • 2 oz Stilton, Gorgonzola or other blue cheeseGrilled Nectarine Salad

INSTRUCTIONS

  1. Heat a grill pan over medium-high heat.
  2. 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.
  3. In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
  4. Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
  5. 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.
  6. 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.