Salad with Grilled Nectarines with Gorgonzola and Hazelnuts

Source: Pioneer Woman and Smitten Kitchen

Serves 10

Ingredients

5 nectarines, halved and pitted (1 half for each serving)

Olive oil, for grilling

6 teaspoons honey 
6 teaspoons Dijon mustard 
6 teaspoons white wine vinegar 
1 1/2 cup olive oil 
Salt and freshly ground black pepper

1 cup hazelnuts, toasted 
18 ounces spring mix salad greens
6 ounces Stilton, Gorgonzola or other blue cheese

1 1/4 cup fresh mint leaves (aprox)

Method

Prepare the fruit: Heat a grill to medium-high heat. Cut nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side.

In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper to taste.

In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the toasted hazelnuts.

If plating - divide the salad among 10 plates. Place a nectarine half on each serving. Crumble cheese and divide on top of salads.  Sprinkle with chopped mint.

If serving in a bowl, place salad in serving bowl and arrange nectarine halves on top.  Drizzle the nectarines with a little more dressing. Crumble the blue cheese into chunks and distribute on salad.  Sprinkle with chopped mint.