Grilled Nectarine And Peach Salad – a delicious recipe with Balsamic Vinegar, Peaches, Nectarines, Vegetable Oil, Goat Cheese, Rocket. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Put balsamic vinegar in a small pot or pan, then bring to a boil. Keep boiling until you have reduced the vinegar by half. It should start to slightly thicken and go syrupy.
2
Cut peaches and nectarines in half and then remove the stone. Lightly brush the flesh of the fruits with vegetable oil.
3
Preheat a griddle pan over high heat, then add peaches and nectarines flesh side down. Grill for about a couple of minutes until they develop a nice char. Take off heat and set aside.
4
Get all other ingredients ready (goat cheese, rocket, spinach, red onion, mint leaves and pecans) then serve the salad as desired. You can cut fruit up smaller and toss everything together or you can serve it on a board or platter in a deconstructed way, like I did. Get creative with it!
5
Finally drizzle balsamic glaze over salad and enjoy!
270
kcal
Calories
26
g
Fat
5
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cups Balsamic Vinegar, 2 whole Fresh Peaches, 2 whole Fresh Nectarines, 1 Tablespoon Vegetable Oil, and more.
Yes, Grilled Nectarine And Peach Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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