My Recipe Box

Mixed Green Salad with Nectarines and Gorgonzola

RATE IT

Serves 4 to 6

  • by from Fine Cooking
    Issue 118

Sweet summer nectarines and pungent Gorgonzola make this salad an excellent pairing with a simple grilled chicken or steak.

  • 2 firm-ripe medium nectarines, pitted and thinly sliced
  • 1 tsp. chopped fresh thyme
  • 1/2 tsp. finely grated orange zest
  • 1/2 tsp. granulated sugar
  • Kosher salt
  • 4 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. Champagne vinegar
  • 1 tsp. honey mustard
  • Freshly ground black pepper
  • 5 oz. (5 cups) mixed baby greens
  • 3 oz. crumbled Gorgonzola

In a medium bowl, toss together the nectarines, thyme, orange zest, sugar, and 1/2 tsp. salt. Add 1 Tbs. of the oil and toss to coat. Let stand for 10 minutes.

In a small bowl, combine the vinegar, honey mustard, 1/2 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.

In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the nectarines and toss to combine. Divide the mixture among the serving plates, sprinkle with the Gorgonzola, and serve.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): fat g 13; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 4; Protein (g): protein g 4; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 300; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 1;

Photo: Scott Phillips

Very easy with nice flavor. I left off the thyme just because I don't like that herb. Probably could easily be five stars if I had better fruit!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More