Grilled Nectarine and Arugula Salad

saladMain

Aug 13

This salad epitomizes summer. It is a light, fresh, and colorful side dish, perfect for the hot days of the season. Perfect for a 4th of July BBQ or a summer lunch. Pick firm white nectarines, those are my personal favorite for this dish. Nectarines are a nutritional powerhouse, packed with fiber, potassium, vitamin B3, vitamin C, and copper.

Gather

2 nectarines, cut in half

1-2 watermelon radishes, thinly sliced

3 cups/ 60 grams baby or wild arugula

1/2 cup/ 50 grams roasted pistachios, roughly chopped

1/4 cup/ 59.147 ml balsamic vinegar

2 teaspoons honey

1/2 cup/ 118.294 ml olive oil

Salt and pepper to taste

Make

Make your dressing by whisking the vinegar, honey, and olive oil ingredients together in a small bowl. Salt and pepper to taste and then set aside.

Brush nectarine halves with a bit of olive oil and sprinkle with a pinch of salt and a dash of pepper. Heat a grill or grill pan to medium heat and then brush with olive oil.

Place the nectarines cut sides down and cook for 3-4 minutes until you have nice grill marks on them. Turn over and cook the nectarines until tender and the skins are charred about 4-5 minutes. Remove from the heat and side aside.

Place your arugula into a large mixing bowl, pour the vinaigrette over the arugula, and lightly toss until combined. Transfer the dressed arugula onto a shallow serving dish and arrange the nectarines onto the bed of arugula. Lay down the watermelon radish slices and garnish with pistachios and edible flowers. Serve.