Before the summer comes to an end, we are taking advantage of all of the seasonal salad blends and using the grill as much as possible. This time around we are using the nectarines from my pantry as part of the salad and are loving the transition to peach and nectarine season. In fact, in my pantry, on one shelf, there are two decorative bowls. One is always filled with apples, the other with the latest seasonal find and the last two weeks it has been a combination of peaches and white nectarines; which I LOVE. And, as a side note, a bunch of bananas (when they aren’t all eaten) sets on the shelf in between the two bowls.
Although grilled peaches have been an ongoing rage, I actually like grilled white nectarines even better! So, tonight I grilled them with a hint of cinnamon and served them in a salad with goat cheese. IT WAS ABSOLUTELY scrumptious, so much so, that I’ve hidden two extras in the back of the refrigerator for tomorrow and I’m not sharing….shhhhh
- 2 white Nectarines = 4 servings
- 1 1/2 teaspoons Cinnamon
- 1/2 cup Walnuts, finely chopped
- Goat Cheese
- Baby Romaine Leaf Mix
- Balsamic Reduction
- Cut the nectarines in half. Remove the pits. Generously add a coating of cinnamon to the cut half of each nectarine. Grill the nectarines over low heat until they are warm, soft and have a nice golden grill mark. Place the warm nectarines on to a bed of baby romaine leaf mix. Place approximately 1 tablespoon of goat cheese in the center of each grilled nectarine. Sprinkle the salad with the chopped walnuts. Top the salad off with a decorative and flavorful drizzle of Balsamic Reduction and serve.
And, this is the sky we ate our Grilled White Nectarine Salad under = ahhhhhh….
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.
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