Green Salad with Grilled Nectarines

Prep Time: 30m | Cook Time: 10m | Total Time: 40m | Serves

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.


3 large yellow nectarines (ripe but still firm, halved and pitted)
1 tablespoon pecan oil
4 ounces Earthbound Farm Organic Spring Mix
3 ounces Roquefort or other blue cheese (crumbled)
1/2 cup toasted or spiced pecans
1 tablespoon champagne vinegar
1 tablespoon mild honey
1 tablespoon fresh lemon juice
1/4 cup pecan oil
  Salt and freshly ground black pepper (to taste)


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.

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