A beautiful summery salad with slivered almonds, your choice of Stilton, Gorgonzola or blue cheeses, spring greens and succulent grilled nectarines.
Related: Grilled Zucchini Rollups
Watch The Pioneer Woman and stream your favourite Food Network Canada shows anytime, live or on demand on STACKTV and the Global TV App. Visit the Where to Watch page for more information.
ingredients
directions
Heat a grill pan over medium-high heat.
Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won’t use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.