Grilled Nectarine Salad with Dandelion and Gorgonzola

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This Grilled Nectarine Salad with Dandelion and Gorgonzola has lots of bold summer flavor and contrasting textures. It’s interesting enough to serve as a meal on it’s own but is also as a side dish to other great tastes from the grill.

Grilled Nectarine Salad with Dandelion and Gorgonzola

Print This Recipe Total time Yield 4Source Adapted from Chris CosentinoPublished
Grilled Nectarine Salad

Ingredients

  • ⅓ cup balsamic vinegar
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper (as needed)
  • 2 firm but ripe nectarines (halved and pitted)
  • 1 small red onion (peeled and sliced crosswise ¼ inch thick rounds, kept intact)
  • 4 cup loosely packed baby dandelion greens
  • ¼ cup fresh mint leaves
  • ¼ cup crumbled Gogonzola (optional)

Directions

Make the vinaigrette: place the vinegar and olive oil into a jar with a lid. Seal tightly and shake until emulsified. Season with salt and pepper. Use immediately, or cover and refrigerate for up to 2 days. In which case shake to emulsify just before using.

Prepare the salad: Place the nectarine halves into a medium bowl. Add 1 tablespoon of the vinaigrette, a pinch each salt and pepper then toss to coat; set aside. Place the onion rounds onto a plate. Brush both sides with another tablespoon of vinaigrette, season with salt and pepper; set aside.

Meanwhile prepare a medium fire in a charcoal or gas grill. When the fire is ready, put the nectarines, cut side down, on the grill and cook about 4 minutes per side, until charred and nicely marked. While the nectarines are grilling, place the intact onion rounds onto the grill and cook about 1 minute per side.

To serve: In a large bowl, combine the dandelion greens, grilled onions, now separated into rings, and the mint. Drizzle with balsamic vinaigrette to taste and toss to coat evenly. Place the mixture onto a large serving plate. Garnish with grilled figs, Gorgonzola (if using), and a big grind of black pepper. Serve immediately.