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 Yield 4Source Adapted from Chris CosentinoPublished
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.
