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Grilled Nectarine Salad

Enjoy the a deep, smoky flavor of grilled, peak-season nectarines in this fresh and easy-to-make salad.

September 25, 2017

Nectarines are currently at their peak and grilling them adds a deep smoky flavor to their sweetness. This beautiful salad is an explosion of end-of-summer flavor and texture.

Serves four.


  • 3 nectarines, halved and pitted
  • extra virgin olive oil
  • 1/2 cup sliced or slivered almonds
  • 1/2 pound mixed salad greens (Include some arugula if you can.)
  • 2 to 3 ounces crumbled blue cheese

Honey-Mustard Dressing

  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons white balsamic vinegar or white wine vinegar
  • 1/2 cup extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste


For the dressing, mix together the mustard, honey and vinegar in a small bowl. Whisk in olive oil last and season to taste with salt and pepper.

Meanwhile, toast the almonds in a dry saute pan over medium heat until they just start to brown, stirring frequently.

Heat a grill or grill pan to medium-high heat. Drizzle olive oil over the cut side of the nectarines.

Grill nectarines cut side down for 2 to 3 minutes or until seared, turning halfway to get nicely-crossed grill marks. Remove from heat and cut into slices when slightly cooled.

Arrange the greens in four individual salad bowls and drizzle lightly with the dressing. Evenly distribute the nectarine slices and sprinkle the blue cheese crumbles and toasted almonds over the top of each salad.

Cook’s note: Use peaches or large pluots instead of nectarines. Add grilled chicken slices to make the salad a complete meal.