we are just a few days away from the official start of summer and i am THRILLED. i have always been a summer lover and as i look back at the last thirty years, it is becoming very clear that the food was a big part of that sweet affection. 

grilling and juicy summer fruits are big parts of my strong feelings about summer and they collide perfectly in this salad. now if you don’t have a grill, or hell, you are one of those fruit in your salad haters, don’t be deterred. you can easily serve this salad with out grilling your nectarines and if you want to sub the nectarines for a grilled protein like chicken or steak, you will still be thrilled. 

grilled nectarine + goat cheese salad

serves: 4

prep time: 10 minutes

active time: 10 minutes 

total time: 20 minutes

ingredients: 8 cups mixed greens. 3 nectarines sliced from the pit but with flat edges, not wedge slices so they can be grilled. 1 cup thinly sliced red onions. .5 cup chopped walnuts. .5 cup crumbled goat cheese. 25 cup olive oil. .25 cup red wine vinegar. .25 cup apple cider vinegar. 1 tbs honey. 10 mint leaves, finely chopped. 1 tsp kosher salt. .5 tsp freshly ground pepper. marigold petals, optional.

start by preheating your grill to a medium high heat. while your grill is heating, combine 2 tbs of olive oil and half the salt and pepper. drizzle it over your nectarines and set them aside. combine the remaining olive oil with the two vinegars, the honey and the remaining salt and pepper. add your thinly sliced red onions to the mix and set them aside.

when your grill is nice and hot, place your nectarines on the grill, flesh side down and grill them till they have some grill marks and the flesh is nice and soft. about 5-7 minutes.

remove them from the grill and start to assemble your salad.

top your mixed greens with your flower petals if you are using them. layer on your pickled onions, the peaches, the goat cheese and the walnuts.

drizzle everything with a few tbs of the onion pickling liquid.

serve and enjoy.

xo, a

grilled nectarine + goat cheese salad

serves: 4

prep time: 10 minutes

active time: 10 minutes 

total time: 20 minutes

ingredients: 8 cups mixed greens. 3 nectarines sliced from the pit but with flat edges, not wedge slices so they can be grilled. 1 cup thinly sliced red onions. .5 cup chopped walnuts. .5 cup crumbled goat cheese. 25 cup olive oil. .25 cup red wine vinegar. .25 cup apple cider vinegar. 1 tbs honey. 10 mint leaves, finely chopped. 1 tsp kosher salt. .5 tsp freshly ground pepper. marigold petals, optional.

start by preheating your grill to a medium high heat. while your grill is heating, combine 2 tbs of olive oil and half the salt and pepper. drizzle it over your nectarines and set them aside. combine the remaining olive oil with the two vinegars, the honey and the remaining salt and pepper. add your thinly sliced red onions to the mix and set them aside. when your grill is nice and hot, place your nectarines on the grill, flesh side down and grill them till they have some grill marks and the flesh is nice and soft. about 5-7 minutes. remove them from the grill and start to assemble your salad. top your mixed greens with your flower petals if you are using them. layer on your pickled onions, the peaches, the goat cheese and the walnuts. drizzle everything with a few tbs of the onion pickling liquid. serve and enjoy.

today marks the ten week countdown to this little nugget’s tentative arrival date. it still cracks me up that she is due on a tuesday. although, if she is anything like her mother she will be no doubt be a little bit late.

i’m getting bigger, days are getting warmer, and i’m looking for food that is lighter, but still filling. this salad is one of those great meal salads. all the individual players bring their own, bright early summer vibe to the table, and a bite with everything together is DEVINE.

this bread crumb chicken is delicious on top of this salad, but would be great all on it’s own too. store bought bread crumbs are great, but blending up these seasoned croutons will take it to the next level.

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper.

whisk everything together to make your vinaigrette and set it aside.

then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken.

make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside.

heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing.

combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top.

slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette.

serve and enjoy.

xo, a

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper. whisk everything together to make your vinaigrette and set it aside. then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken. make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside. heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing. combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top. slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette. serve and enjoy.