Monday, July 28, 2014

Baby Greens Salad with Caramelized Nectarines, Candied Pecans and Blue Cheese

This salad is very common but I think what makes it especially good in the summer is the addition of fresh caramelized nectarines that are in season now. Here is the recipe I use:


2 cups of baby greens
2 nectarines
1 tablespoon of butter
1.5 oz of blue cheese
1/4 cup of candied pecans

For dressing:
2 tablespoons of olive oil
1 tablespoon of champagne vinegar
1 teaspoon of sugar
1 teaspoon of dijon mustard
Salt to taste


1. Slice nectarines into thin half moon slices. On medium heat melt butter in a pan, add nectarines and let them fry on each side until they develop a nice brown color. This takes about 5 minutes. Remove from the pan and let cool. 20 minutes should be enough.

2. In a large bowl combine baby greens, nectarine slices, pecans and blue cheese. In a separate bowl combine oil, vinegar, sugar and mustard. Whisk all ingredients together and add salt to taste. Add dressing to the salad as you are about to eat and toss.

1 comment:

  1. Although, I don't eat nectarines but the pics are giving me some mouth watering view.