NECTARINES AND PEACHES WITH LAVENDER SYRUP
The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.
Categories Bon Appétit Salad Summer Peach Nectarine Blue Cheese Honey Dessert Pecan
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10-12 minutes. Let cool.
- Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
- Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
- Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.
- Do Ahead
- Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.
NECTARINE PECAN SALAD
Marina Sanders of Altamont, Manitoba shares her fast four-ingredient salad complemented with an easy shake-to-make dressing that's inexpensive and, best of all, made out of items you probably already have in your pantry.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the romaine, nectarines, pecans and feta cheese. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts : Calories 200 calories, Fat 14g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 74mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 4g fiber), Protein 4g protein.
SPINACH SALAD WITH NECTARINES AND SPICY PECANS
You can substitute walnuts or almonds in place of the pecans and use bacon or ham in place of the prosciutto. You could also use whatever greens you prefer. I like spring mix. This recipe is from Cooking Light magazine.
Provided by SharleneW
Categories Fruit
Time 20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- To prepare pecans, combine first 5 ingredients in as mall bowl.
- Rinse pecans with cold water and drain (do not allow pecans to dry).
- Add pecans to the suar mixture and toss well to coat.
- Arrange on a jelly roll pan coated with cooking spray.
- Bake at 350°F for 10 minutes, stirring occasionally.
- Coarsely chop pecans.
- Set aside.
- To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
- To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add prosciutto; saute 5 minutes or until crisp, and finely chop.
- Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
- Sprinkle with the pecans and prosciutto.
Nutrition Facts : Calories 59.9, Fat 3, SaturatedFat 0.3, Sodium 270.8, Carbohydrate 8, Fiber 1.4, Sugar 5.5, Protein 1.4
SUMMER NECTARINE, TOMATO, AND CUCUMBER SALAD
A refreshing and colorful blend of fruit and veggies, highlighted with cilantro and goat cheese. Great for a picnic or with whatever you have on the grill. Good use of garden veggies.
Provided by SharonT
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix tomatoes, cucumber, nectarine, and cilantro together in a bowl. Stir in olive oil gently. Sprinkle goat cheese over salad.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 7.9 g, Cholesterol 4.2 mg, Fat 5.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 32 mg, Sugar 5.7 g
GRILLED NECTARINE & BURRATA SALAD
Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it's full of texture
Provided by Shivi Ramoutar
Categories Lunch
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 510 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
PECAN SHORTBREAD
This pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy shortbread a day or two before you need it. After slicing, store the pieces in a tightly closed cookie tin. They're lovely alone, just out of the tin, but you can augment them with a bowl of cherries, nectarines and peaches, or ice cream, if you wish.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
- Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
- Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.
GRILLED CALIFORNIA NECTARINE AND BUTTER LETTUCE SALAD WITH BACON AND PISTACHIOS
Grilled nectarine and chicken breast are tossed with a nectarine dressing, pistachio nuts and bacon in this flavorful and lively salad.
Provided by Allrecipes Member
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.* Place lettuce in a large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 17.1 g, Cholesterol 56.3 mg, Fat 17.1 g, Fiber 2.9 g, Protein 23.5 g, SaturatedFat 3.5 g, Sodium 542.8 mg, Sugar 12.5 g
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