Grilled Nectarine Poutine On A Bed Of Green With Boursin And Blistered Peppers

• 1 piece Nectarine, sliced
• 5.3 ounces Yogurt (1 small container)
• 2 cups Salad greens of choice
• 2 tablespoons Orange zest
• 1 tablespoon Lemon juice
• 1 tablespoon Honey
• 1/2 teaspoon Dried mint
• 4 tablespoons Boursin Cheese with garlic and herbs
• 1/4 cup Slices of bell pepper (or 2 mini sweet peppers)
• 1 tablespoon Oil or cooking spray (if using grill pan)

1. Heat your grill or, if using a grill pan, coat lightly with spray or oil and bring to medium-high heat.
2. Lay out the slices of nectarine and peppers along the grill and cook on both side until warmed and has charred grill marks.
3. While these are on the grill or grill pan, combine the yogurt, honey, lemon, mint and 1 teaspoon of the orange zest. Set aside, in a cooler or refrigerator.
4. Arrange your greens on as many plates as you're using to serve, and then place dollops or quenelles of the Boursin on the plates (https://food52.com/blog/10813-video-how-to-form-quenelles).
5. Once your nectarines and peppers are ready, arrange on the plates and dress with the yogurt mixture.
6. Garnish with the remaining orange zest and serve immediately.

nectarine, salad greens of choice, orange zest, lemon juice, honey, mint, boursin cheese with garlic, bell pepper, oil

Taken from food52.com/recipes/60251-grilled-nectarine-poutine-on-a-bed-of-green-with-boursin-and-blistered-peppers (may not work)