GRILLED NECTARINE SUMMER SALAD
As published at
INGREDIENTS
3 ripe nectarines, halved and lightly grilled
3 cups romaine lettuce 1 cup microgreens
1/4 cup fresh basil 1 pint frozen raspberries
1/2 cup sunflower seeds
1/4 cup red onion, chopped
1/4 cup carrots, chopped
Crumbled goat cheese, as desired
Salt and pepper, to taste
For the dressing:
2/3 cup extra-virgin olive oil
2 teaspoons course-ground dijon mustard
2 teaspoons honey
1 caramelized shallot, minced
1/4 teaspoon Italian herbs
Salt and pepper, to taste
4 Tablespoons balsamic reduction
For the candied walnuts:
2 Tablespoons light brown sugar
1/2 Tablespoon light corn syrup
1/2 Tablespoon butter
1/2 cup chopped walnuts
1/8 teaspoon cayenne pepper
Optional ways to liven it up:
Prosciutto
A side of grilled garlic bread
Dried cranberries
INSTRUCTIONS
- Begin with the candied walnuts.
- Place brown sugar, corn syrup, butter, and cayenne in a non-stick skillet over medium heat
- Stir the mixture until it blends and begins to bubble
- Add walnuts and continue to cook over heat for 5-7 minutes, stirring occasionally, until walnuts turn golden brown and release a toasted scent
- Pour walnuts out onto a sheet of parchment paper and allow to cool
- While walnuts are cooling, combine first 6 dressing ingredients in a small mixing bowl; whisk thoroughly and set aside
- Add romaine, basil, microgreens, carrots, onion, and sunflower seeds to desired serving bowl
- Pour dressing into serving bowl and toss
- Add frozen berries, grilled peaches, goat cheese, salt, pepper, and candied walnuts and toss
- Drizzle balsamic reduction on top and serve
Ingredients available the Oakmont Farmer’s Market 6/3:
-Microgreens are available at Solrig Farm
-Goat cheese is available from Amazing Acres
-Carrots are available at Blueberry Hill Farm
-Honey is available at New-Bee Ranch