Grilled Nectarine Salad with Chile-Ginger VInaigrette
Author: 
Recipe type: Direct heat
Serves: 8
 
Ingredients
  • For vinaigrette:
  • 1 tablespoon shallots, finely chopped
  • 1 Fresno chile, seeded and finely chopped
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon Dijon mustard
  • 4 tablespoons rice vinegar
  • ½ cup neutral oil
  • sea salt, to taste
  • freshly ground pepper, to taste
  •  -
  • 4 nectarines, cut into eighths
  • For Salad:
  • 4 ounces spring mix
  • 4 ounces baby arugula
  • ½ cup chopped herbs - chives, basil, mint
  • ½ small red onion thinly sliced
  • 1 medium avocado, peeled and sliced
  • ⅓ cup crumbled goat cheese
  • ¼ chopped nuts
Instructions
  1. Make the vinaigrette by whisking together the shallots, chile, ginger, mustard, and vinegar. Slowly whisk in the oil until thoroughly incorporated.
  2. Measure out ¼ cup of the vinaigrette and toss with sliced nectarines. Set aside in the refrigerator for 30 minutes to 1 hour.
  3. Set up grill for direct heat grilling over medium heat. Brush and oil the grates before cooking. Grill nectarine for 2 to 3 minutes per side until marked. Set aside.
  4. In a large bowl, combine the salad greens, herbs, onions avocado and grilled nectarines. Spoon in 3 or 4 tablespoons of the vinaigrette and toss to coat. Taste and add more dressing if necessary.
  5. Divide the salad among 8 chilled plates, garnish wit goat cheese and nuts.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/grilled-nectarine-salad/