Grilled Nectarine Salad

Prep Time

20 minutes. Makes 24 12-oz. portions.
Grilled Nectarine Salad


  • 12 lb. Nectarines, cut into 1 oz. wedges
  • 1 ½ c. Gordon Choice Extra Virgin Olive Oil
  • 1½ lb. Markon RSS Wild Baby Arugula
  • 1½ lb. Radicchio, torn into 1” squares
  • 24 oz. Recipe: Clover Honey Vinaigrette
  • 12 oz. Gordon Choice Balsamic Glaze
  • 3 lb. Applewood Smoked Ham
  • 12 oz. Parmesan Cheese, shaved

Recipe Preparation

  1. Brush 8 oz. of nectarine wedges (7-8 wedges) with 1 Tbsp. of olive oil. Place on a heated char-grill.Cook on the 2 sliced sides. Be careful not to burn.
  2. Spread the wedges out on a serving plate in a circular pattern around the inside rim of the plate. Place 1 oz. each of arugula and radicchio in a stainless steel mixing bowl. Season to taste with salt and pepper. Drizzle 1 oz. of clover honey vinaigrette over the top of the salad. Toss together.
  3. Place the salad in the center of the plate. Leave a portion of the wedges exposed. Going around the plate in a circular pattern, drizzle 1 tbsp. of balsamic glaze over the top of the wedges.
  4. Fold four 1/2 oz. pieces of ham into round piles. Alternate them between the wedges. Place 1/2 oz. of shaved parmesan cheese on top of the salad.

Nutrition Information (per serving)