Nectarine And Berry Salad Food

NECTARINE ARUGULA SALAD

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

NECTARINE AND BERRY SALAD

Steps:

• In large bowl, stir lime juice, ginger, and sugar until sugar dissolves. Add nectarines and berries, and toss until coated. Makes 8 1/2 cups. Spoon into storage container with tight-fitting lid. Can be refrigerated up to 4 hours.

BERRY NECTARINE SALAD

Steps:

• Place nectarines in large bowl; combine sugar and ginger, sprinkle over nectarines, and stir gently to coat.
• Drizzle with lemon juice, cover, and refrigerate for 1 hour, stirring once.
• Drain nectarines and reserve liquid.
• Gently stir raspberries and blueberries into nectarines.
• In small mixing bowl, beat cream cheese until smooth; gradually beat in reserved liquid, spoon over fruit, and serve immediately.

GRILLED NECTARINE SALAD

Steps:

• Heat a grill pan over medium-high heat.
• Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
• In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
• Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
• 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 warm toasted almonds.
• Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.

GRILLED NECTARINE & BURRATA SALAD

Steps:

• Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.
• Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.
• Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.
• Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.