Categories: Appetizer, Dressing, Gluten-Free, Greens, Jessica Lessard Photos, Lunch, Quick Meals, Salad, Side Dish, Stone Fruit, Vegetarian Ingredients: Almonds, Arugula, Chard, Greens, Honey, Kale, Lettuce, Mizuna, Nectarines, Stone Fruit
- 2 nectarines, halved and pitted
- mixed salad greens
- 1.2 c olive oil
- 2 tsp honey
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar
- salt and freshly ground pepper
- ½ c slivered almonds
- feta or bleu cheese
- olive oil for drizzling
Heat a grill. Drizzle nectarine halves with olive oil. Grill cut side down for 2-3 min.
In a bowl, whisk together the honey, mustard and vinegar. Whisk in the olive oil to emulsify. Add salt and pepper to taste.
In a large bowl toss the salad greens with enough of the dressing to lightly coat, toss in the toasted almonds.
Divide the salad between 4-6 plates. Place a wedge of nectarine on each serving. Drizzle the nectarine with dressing and sprinkle with the feta or bleu cheese.