Grilling nectarines or peaches is surprisingly simple, and the juicy, tender fruit makes a delicious, if unexpected, addition to salads. Here we've paired grilled nectarines with creamy Roquefort cheese, to balance the sweetness of the fruit, and toasted pecans for a contrast in textures. A simple vinaigrette with pecan oil subtly enhances the nut flavor, but walnut oil or extra-virgin olive oil can be delicious, too.
Brush the nectarine halves all over with the pecan oil, and let sit at room temperature for 30 minutes. Grill over medium-high heat (375 degrees F), cut side down, for 5 minutes, then flip and continue grilling another 3 minutes or until slightly softened. Transfer to a cutting board and let cool for several minutes before slicing each half into 4 wedges.
To make the vinaigrette, combine the vinegar, honey, lemon juice, pecan oil, salt and pepper in a small jar and shake to combine.
Place the greens in a large bowl. Add about three-quarters of the vinaigrette and toss to coat lightly.
Divide the greens among 4 plates, mounding slightly. Sprinkle the cheese and pecans over each serving, then arrange 5 or 6 grilled nectarine wedges around the edges of the plates. Drizzle the remaining vinaigrette over the fruit and serve immediately.