A beautiful summery salad with slivered almonds, your choice of Stilton, Gorgonzola or blue cheeses, spring greens and succulent grilled nectarines. Olive oil, for drizzling 2 tsp honey 2 tsp Dijon mustard 2 tsp white wine 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 cheese

DIRECTIONS

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. https://www.foodnetwork.ca