Nectarines being one of my favorite fruits were my inspiration behind this summer salad! I added a few other of my favorite flavors and this dish was born. Now it's a summer staple in my home now. It’s the perfect dish for whenever you are wanting to fire up the grill. Personally, I love grilling not only because of the smokey flavor it adds to any recipe but my favorite part is the easy clean up.
What you need to make a recipe for two:
- 2 Nectarines halved and pitted
- ¼-½ cup goat cheese crumbles
- ¼-⅓ cup almond slivers
- 1 tsp garlic powder
- 3-4 tbsp balsamic vinegar
- 1/4- 1/3 cup champagne vinegar - I used a specialty citrus champagne but any other will do, even if you don’t have champagne a rice wine or white wine vinegar would be a good substitute here.
- ¼ thinly sliced red onion
- Arugula - couple small handfuls
- Optional - Balsamic reduction, you can make this by reducing some of the balsamic vinegar or I have seen it in bottles at the grocery store. I bought a bottle because I think it's so fun to have around to finish certain dishes off with!
Here we go!
Nectarines: Half the nectarines, take out pit and drizzle them with the balsamic, season lightly with salt, pepper and garlic powder, then set aside to let marinade for a little bit while you prep the rest of the ingredients. After done prepping the rest your nectarines should be ready to grill. Toss them on a medium-hot grill skin side down first, then once they begin to feel soft give them a flip and let them get some good grill marks on the other side. It should only take between 5-10 minutes depending on the size of the fruit and how hot your grill gets. Pull them off and let them slightly cool off before plating so they don’t wilt the arugula.
Pickled Onions: Next pickle the onions by thinly slicing the red onions and pour some of the champagne vinegar over it. Set aside till ready to plate.
Toasted Almonds: In a small pan, over medium heat toast the almond slivers. Keeping a close eye on them to not let them burn, they’ll will brown fast depending on your stove top. You want them to be a nice toasty brown and not too dark or burnt or else they taste bitter.
Dressing: Make the dressing by slowly drizzling olive oil into champagne vinegar, salt, pepper, and garlic powder. Give a taste check, and adjust seasoning as need be. Since everyone taste is different it’s important to always make sure you are tasting as you go so you can keep adjusting seasoning levels to your own liking! Set aside until ready to assemble salad.
Now time to plate! I love the presentation of this dish, it's colorful and delicious!
Toss the arugula in the vinaigrette and place at the base, next place the pickled onions, half of the almond slivers and goat cheese crumbles. Then gently settled in your cooled nectarines. Sprinkle it all off with the remaining goat cheese crumbles and the almond slivers. If you chose to do the balsamic vinegar reduction drizzle it over the finished product! Viola! I am in love and I hope you enjoy this recipe as much as I do! Happy grilling!