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 textural contrast. Making a simple vinaigrette with pecan oil subtly enhances the nut flavor, but walnut oil or extra-virgin olive oil can be used in its place.
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 mâche or lettuce in a large bowl. Add about three-quarters of the vinaigrette and toss to coat the greens.
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 remaining vinaigrette over the fruit and serve immediately.