When summer comes around, there is a lot of talk about grilling. I love it. There's nothing like a fresh meal that has been cooked outside in the open air. BUT...grills are for boys. BIG tools, BIG fire, and BIG slabs of meat. So, my feminine touch on grilling ironically involves a very masculine man...George Foreman. The George Foreman grill is perfect for small bites. Easy clean up. And you can use it year-round. This recipe, of course, can also be done outside--a great option if you're already heating up that fire-breathing bad boy.
(for the dressing--adapted from organicauthority.com):
1 nectarine, peeled and pitted
3 Tablespoons olive oil
3 Tablespoons rice wine vinegar
2 Tablespoons honey
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (slightly less if you have a mild palette)
(for the salad):
6-10 oz. fresh greens (spinach, spring mix, or butter lettuce would all work well)
1-2 oz. fresh goat cheese (or fresh feta cheese)
2 firm, but ripe, nectarines, pitted
1-2 Tablespoons pine nuts (can also substitute almonds or pistachios)
Make the dressing. Blend all dressing ingredients together in a blender or food processor. Pour into a serving dish, cover, and let chill in refrigerator.
Prepare the salad ingredients. Slice each nectarine into 8 pieces. On a well-oiled grill (or George Foreman ;) ), place the nectarine slices. Let cook for about 2 minutes and flip, using tongs. Cook about one more minute. Set aside on a plate and let cool.
Heat a small saucepan over medium-high heat and add pine nuts. Let sit for a minute and stir around. Once toasted, remove pine nuts from heat and let cool.
Once pine nuts and nectarines are cool, mix all ingredients together and let the summer sizzling begin!
For a more filling alternative, serve with sliced grilled chicken or blackened chicken on top.