Grilled Nectarine Salad with Dandelion and Gorgonzola
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Cooking tools:
- Grill
- Mason jar
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Serving platter
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- ⅓ cup balsamic vinegar
- 2/3 cup extra-virgin olive oil
- Kosher salt
- freshly ground pepper
- 2 firm but ripe nectarines (halved and pitted)
- 1 small red onion (peeled and sliced crosswise ¼ inch thick rounds, kept intact)
- 4 cups loosely packed baby dandelion greens
- ¼ cup fresh mint leaves
- ¼ cup crumbled Gogonzola (optional)
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