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Grilled Nectarine or Peach Salad with Blue Cheese, Toasted Almonds, Peach Vinaigrette

A peachy salad with blue cheese, grilled fruit, perfect alone or as a side for a spicy dish.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 2 peaches or nectarines
  • chili paste
  • 1 head Romaine lettuce
  • 1/4 cup toasted sliced almonds
  • 1 - 2 ounces of crumbled blue cheese
  • grilled peaches found here

Peach Vinaigrette

  • 1/4 cup mimosa champagne vinegar can use white vinegar
  • 1 tablespoon peach jam or jelly
  • 1 teaspoon Dijon mustard
  • 1/2 cup lemon olive oil can use regular olive oil
  • sea salt
  • freshly ground back pepper


  • Grill nectarines or peaches. If you don't have a grill, place under broiler on high for five minutes.

Peach Vinaigrette

  • Mix together vinegar, mustard and jelly. If you don't have peach preserves or jam, you can use fresh peach slices, grilled first.
  • Mix peach preserves with vinegar and mustard. Mix in mini blender.
  • Slowly add the olive oil, while whisking, or put all in jar and shake.

Assemble Salad

  • Wash and dry romaine lettuce. Tear into pieces about 2 inches or bite size.
  • Mix lettuce with crumbled blue cheese and most of toasted almonds, saving both a little bit of blue cheese and almonds for garnish on top.
  • Add dressing, just enough to wet the lettuce, using hands.
  • Season with salt and pepper.
  • Arrange grilled fruit on top with a little crumbled blue cheese and toasted almonds.
  • Serve.


Note: This salad is also delicious served at room temperature and is great for taking to a pot luck or dinner. Dress salad, and garnish with fruit, cheese and nuts right before serving.