- Organic Bound
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.
|3 large||yellow nectarines (ripe but still firm, halved and pitted)|
|1 tablespoon||pecan oil|
|4 ounces||(about 8 cups) Earthbound Farm Organic Mâche, Mâche Blend, or Mixed Baby Greens|
|3 ounces||Roquefort or 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 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.