Grilled Nectarine Salad w/ MapleShallot Dressing

Sunny days call for patio meals!…and another reason to get more BBQ time in. This Grilled Nectarine Salad w/ MapleShallot Dressing totally satisfied my craving for some summer feasting. And the Grilled Nectarines – SO juicy. Will definitely be working with those lovelies again. I have to say…there’s something appealing about eating a salad that requires a knife.

Grilled Nectarine Salad w/ MapleShallot Dressing
Servings: 4
Author: thecrimsonsink
Grilled Nectarines *BBQ & Salad
  • 2 semi-ripe nectarines - washed, pitted, & halved
  • 1 tbsp coconut oil, melted
  • 1/2 cup goats' cheese, crumbled
  • 4 cups organic baby arugula
  • 1 tbsp pure maple syrup
  • 1 tbsp coconut palm sugar
  • 1 tsp coconut oil
  • 1/8 tsp sea salt
  • 1/3 cup raw pecans
  • pinch baking soda
MapleShallot Dressing
  • 1/4 cup white wine vinegar
  • 2 tsp grainy mustard
  • 1 tsp sea salt
  • 1/8 tsp white pepper
  • 1 small/med. shallot, minced
  • 1 tbsp pure maple syrup
  • 1/2 cup grape seed oil
Grilled Nectarines *BBQ & Salad
  1. Wipe the 'cut side' of the nectarine with coconut oil. Over low heat, place the prepared nectarines face down on the bbq's lower rack. Close the lid and allow to cook for 2-3mins. Remove from heat. Place the baby arugula onto a platter. Add the crumbled goats' cheese and candied pecans. Place the grilled nectarines on top of the salad. Ready to serve. 

  1. In a skillet over med. heat, add all of the listed ingredients except the pecans. Stir well until combined. All to gently simmer for 2-3mins without stirring. Turn to low. Add just a pinch of baking soda and stir well - will create tiny air bubbles. Stir in the pecans until evenly coated and continue cooking for another 2-3mins. Remove from heat and pour onto parchment paper carefully separating the pecans. Allow to completely cool.
MapleShallot Dressing
  1. Add all of the ingredients, except the oil, into a small jar or bowl. Use a handheld blender (or whisk) to combine. Slowly add the oil while blending/whisking. Store in an airtight container in the fridge. Good for 2-3days.

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