This is my third installment using the Tenerreli orchard nectarines and apricots I had leftover from a catering gig a few weeks back. I obviously made this recipe straight after I got them so don’t think they’ve been sitting on my hot dining room table for the past 3 weeks…that would be grrrrross! (Said in an American accent by a Kerryman!)
This is a simple seasonal salad but I spiced it up with a little kick, which goes really well against the sweet fruit flavour. Done!
2 organic nectarines (Diamond Bright variety) – halved, stones removed
1/4 tsp chilli lime salt (or just use regular chili powder and a squeeze lime juice just before grilling)
Olive oil spray
4 cups arugula
1/4 cup shaved parmesan cheese
Aged Balsamic Vinaigrette:
1/4 cup aged balsamic vinegar
2 tbsp wholegrain mustard
1 tsp organic honey
3/4 cup olive oil
Pop all the dressing ingredients into a small container with a lid and give it a good shake. Set aside ’til needed.
Preheat grill pan on high for 30 seconds. Sprinkle the nectarines with seasonings. Spray with olive oil spray and sear the nectarines for 1 minute on flesh side turning 90° half way through to create the nice criss-cross pattern.
NOTE: You’re not trying to cook the fruit just give it a nice caramelized look and flavour.
Assemble as per photo. Easy, fresh & delicious!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.