Grilled Nectarine and Arugula Salad
This salad epitomizes summer. It is a light, fresh and colorful side dish, perfect for the hot days of the season.
Ingredients
For the dressing:
- ¼ cup balsamic vinegar
- 2 teaspoons honey
- ½ cup olive oil
- Salt and pepper to taste
For the salad:
- 2 nectarines, cut in half
- Olive oil
- Salt and pepper
- 1–2 watermelon radishes, thinly sliced
- 3 cups baby or wild arugula
- ½ cup roasted pistachios, roughly chopped
- Edible flowers
Instructions
For the dressing:
- In a small bowl, whisk the vinegar, honey and olive oil together. Salt and pepper to taste and set aside.
For the salad:
- 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 a 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 set aside.
- Place your arugula into a large mixing bowl and pour the vinaigrette over the arugula. 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.
ABOUT THE CONTRIBUTOR
Anna Getty-Oster is the founder and creator of AmalgamKitchen.com, a health food and holistic lifestyle blog. In the kitchen, she focuses on organic, locally sourced gluten- and refi ned-sugar-free recipes. From her home in Ojai, she enjoys cooking, gardening, meditation, photography, community, nature and family.
