Thursday, 21 August 2014
Grilled Nectarine, Blue Cheese and Walnut Salad with a Cranberry Vinaigrette
I kind of went off salads this summer, I got into the mind set of them being boring and a little mundane and unless there were sausages involved I probably wasn't feeling it. So to spice the salad up abit I racked my brains and came up with this. The original salad was actually going to have sliced roasted tomatoes in it but the idea of using the oven as well as the hob seemed like too many pans to get dirty for me to make this everyday so I scratched that idea and actually think it was probably for the best. This might also be the strangest looking vinaigrette I've ever made, I'm not even sure if most people would even class this as a vinaigrette but it tastes pretty vinaigrette-esk to me.
For the salad:
Spinach, Rocket and watercress
1 Nectarine, ripe or slightly under ripe
For the dressing:
1 tbsp red wine vinegar
2 1/4 tbsp olive oil
20g/ 1/6 cup cranberries
1/2 tbsp dijon mustard
1/2 clove of garlic
1/4 tsp salt
1/4 tsp pepper
1 tbsp water
Put the spinach rocket and watercress in a bowl with the cut up cucumber and sliced red onion and set aside.
Stone the nectarine and slice. Heat up the griddle and place the nectarine slices in the pan, grill on both sides until caramelized.
While the nectarines are cooking put all the dressing ingredients into a blender and blend until smooth.
Place the nectarine slices in the bowl on top of the leaves, crumble blue cheese over the top and sprinkle with a small handful of walnuts.
Pour the dressing over and enjoy.