June 2024
Grilling enhances the delectable natural sweetness of ripe, juicy nectarines. Paired with peppery arugula and creamy goat cheese, this bright, simple salad offers a delicious balance of sweet and savory flavors. Serve it as a side dish with grilled fish or chicken for a pop of color and a healthy dose of vitamins and antioxidants from the nectarines, arugula, and almonds.
Ingredients
- 3 medium, ripe nectarines
- 1/4 cup sliced almonds
- 1/2 cup balsamic vinegar
- 2 teaspoons honey
- 3 cups baby arugula, lightly packed
- 3 ounces goat cheese
Tools
- Chef’s knife, pairing knife, and cutting board
- Measuring cups and spoons
- Small saucepan
Instructions
1. Heat the grill to medium-high heat and spray the grill grates.
2. Cut the nectarines in half. Use a pairing knife to carefully remove the pit.
3. Place the nectarines on the grill, flesh side down. Grill for about three minutes or until the flesh has grill marks. Flip the nectarines and grill for three more minutes on the skin side. Remove the fruit from the grill and set it aside.
4. Heat the saucepan over medium-high heat. Place the sliced almonds in the hot pan and toast for about 45 seconds or until they are fragrant, tossing them lightly. Be careful that they don’t burn. Remove the almonds from the pan and set them aside.
5. In the same saucepan, heat the balsamic vinegar and honey. Bring it to a boil, then reduce the heat to low and let it simmer for about five minutes or until it reduces by about half and the vinegar thickens and coats the back of a spoon. Don’t overcook the vinegar, or it will become too thick. It will thicken up more as it cools.
6. Place the arugula in a large bowl. Slice the nectarines and add them to the arugula. Add the toasted almonds and toss.
7. Sprinkle the salad with crumbled goat cheese and drizzle with the balsamic glaze. Serve immediately.
Kids Can!
- Measure out the ingredients
- Toss the salad
- Drizzle the balsamic glaze over the salad
