Grilled Nectarine, Rocket and Goat Cheese Salad

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Grilled Nectarine, Rocket and Goat Cheese Salad
Servings
Ingredients
  • 6 fresh nectarines halved and pitted
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon thyme leaves Salt and freshly ground pepper
  • 2 tablespoons pine nuts
  • 1 1/2 teaspoons aged balsamic vinegar
  • 120 g rocket stemmed
  • 120 g log fresh goat cheese cut into 12 slices
Servings
Ingredients
  • 6 fresh nectarines halved and pitted
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon thyme leaves Salt and freshly ground pepper
  • 2 tablespoons pine nuts
  • 1 1/2 teaspoons aged balsamic vinegar
  • 120 g rocket stemmed
  • 120 g log fresh goat cheese cut into 12 slices
Instructions
  1. Light a grill. In a medium bowl, toss the nectarines with 1 tablespoon of the olive oil and the thyme and season with salt and pepper. Let stand for 10 minutes.
  2. Grill the nectarines halves over high heat for about 5 minutes, turning once, until lightly charred and softened.
  3. Meanwhile, in a small fry pan, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes. Transfer the nuts to a cutting board and finely chop.
  4. Put the pine nuts in a medium bowl. Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the rocket and toss. Arrange the goat cheese slices on plates. Top with the apricot nectarines and rocket salad and serve right away.
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Written by admin