Preheat charcoal or gas grill for direct grilling over medium-high heat (375 degrees).
Bring out the sweetness of nectarines by first grilling them, then toss with baby mixed greens and a balsamic vinaigrette for a salad that is bursting in summertime flavors.
Servings and Ingredients
|3 tbsp. Gustare Vita olive oil|
|1 ½ tbsp. Hy-Vee honey|
|1 ½ tbsp. Gustare Vita balsamic vinegar|
|¾ tsp. coarsely ground Hy-Vee sea salt, plus additional to taste|
|¼ tsp. coarsely ground Hy-Vee black pepper, plus additional to taste|
|4 firm nectarines, halved and pitted|
|6 c. spring mixed baby salad greens|
|½ small red onion, thinly sliced|
|½ c. Soirée traditional feta cheese crumbles|
|¼ c. Hy-Vee chopped walnuts|
|¼ c. fresh mint leaves, for garnish|
Things To Grab
- Medium bowl
- Plate or bowl
- Large bowl
- Large platter
For vinaigrette, whisk together olive oil, honey, balsamic vinegar, 3/4 tsp. salt and 1/4 tsp. black pepper in a medium bowl. Set aside half of the vinaigrette for salad greens.
Cut halved nectarines into quarters; add to remaining vinaigrette in medium bowl and toss to coat. Grill nectarines for 3 to 5 minutes or until lightly charred, turning halfway through.
Transfer nectarines to a plate or bowl; cool for 2 minutes.
Place salad greens in a large bowl; drizzle with reserved vinaigrette and toss to coat. Transfer to a large platter. Arrange grilled nectarines on top, then add onion, feta cheese and walnuts. Garnish with mint, if desired. Season to taste with additional salt and pepper.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 450mg
- Total Carbohydrates: 19g
- Protein: 5g