Grills are not just for cooking meat. Get some beautiful grill marks on fresh nectarines to top off a salad perfect for the summer.
Today is my last recipe contribution to this years #CookoutWeek! I hope you’ve enjoyed everything so far and are bookmarking all kinds of things from other bloggers as well to make all summer long. Maybe some of you have even planned your Fourth of July menu from it? Either way make sure you check out the list of all he recipes for today at the bottom of this post. And don’t forget to enter the giveaway!
Okay guys, I am a little scatter brained as I write this because I stayed up too late going to a concert last night and then had to wake up early to get ready to head out of town for my bachelorette party! So yes I made this recipe for dinner pre-concert last night and am now writing it pre-bachelorette but that does not take away from the deliciousness of this recipe! It should show how badly I needed to share it with you that I woke up early with minimal sleep to do so.
This salad is my favorite summer salad recipe I have come up with in my almost 8 years of blogging. Being topped with grilled fruit in kind of a game changer, especially when there is also prosciutto, almonds, and goat cheese involved as well. After grilling I did wrap a couple of the nectarines in prosciutto which made me think they’d also be great appetizer bites on their own (drizzled with balsamic reduction!) but I ended up leaving some unwrapped because I wanted you to see those beautiful grill marks!
As for the butter, instead of using plain boring butter I brushed the nectarines with Chef Shamy’s strawberry flavored honey butter. Guys, that stuff is dangerously good I could eat it off the spoon. I introduced Chef Shamy butter in my grilled avocado recipe so check out that post for more info about their company. I also have a discount code for you to use so you can try it yourself! Use 10BUTTER10 to get 10% from now until July 4.
Two years ago: Blackberry-Sage Pie Bars
Three years ago: Browned Butter Salty Sugar Cookies
Five years ago: German Chocolate Brownies
GRILLED NECTARINE SALAD
2 ripe but firm nectarines, pitted and cut into 16 slices
1/4 cup Chef Shamy strawberry honey butter, melted
5 oz. arugula and baby spinach mix
6 oz. goat cheese, crumbled
3 oz. sliced prosciutto
3 Tbsp almonds, toasted and chopped
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp honey
1 tsp Dijon mustard
Salt and pepper, to taste
- Heat grill to medium-high heat.
- Place sliced peaches in a rimmed baking dish and brush melted butter on all sides.
- Once grill is hot, place nectarines on the grill. Cook until charred, about 2 minutes per side.
- In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed.
- Divide greens evenly among 3 salad plates. Top each with dressing, 1/3 of the nectarines, 2 oz. of goat cheese, 1 oz. of prosciutto (I wrapped a couple nectarines with it), and 1 Tbsp almonds, .
Source: The Spiffy Cookie original
Disclosure: Sponsors provided bloggers with complimentary product to use as we saw fit in our recipes. I was not otherwise compensated. All thoughts and opinions are my own.