Grilled Nectarine Salad

• 2 whole Nectarines, Halved And Pitted
• Olive Oil, For Drizzling
• 2 teaspoons Dijon Mustard
• 2 teaspoons White Wine Vinegar
• 2 teaspoons Honey
• 1/2 cups Olive Oil
• Salt And Black Pepper To Taste
• 6 ounces, weight (1 Bag Or Box) Salad Greens (good Spring Mix) Or Arugula
• 2 ounces, weight Stilton, Gorgonzola, Or Other Blue Cheese, Chunked
• 1/2 cups Slivered Almonds

1. Drizzle nectarine halves with a little olive oil. Grill cut side down for 2-3, turning midway to achieve lovely grill marks. Set aside.
2. In a bowl, whisk together Dijon, vinegar, honey, and sugar. Whisk in 1/2 olive oil to emulsify. Add salt and pepper and mix.
3. Toast slivered almonds in a small skillet over medium-low heat until just turning golden brown.
4. In a large bowl, toss lettuce with enough of the dressing to lightly coat (you won't use all of the dressing; save to have another salad tomorrow!) Toss in warm toasted almonds.
5. Divide lettuce among four plates. Place a nectarine half on each serving. Drizzle nectarine with a little more dressing. With a fork, cut blue cheese into chunks and distribute among the four plates.
6. * Grill more fruit if you'd like each plate to have two halves instead.

nectarines, olive oil, dijon mustard, white wine vinegar, honey, olive oil, salt, weight, weight stilton

Taken from tastykitchen.com/recipes/salads/grilled-nectarine-salad/ (may not work)