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
1 tablespoon of butter
1.5 oz of blue cheese
1/4 cup of candied pecans
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.