Reiger Farms Nectarines get grilled and paired with JF Organic Carrots and The Garden Of Fennel Pollen. Sounds weird I know, but you should give this rustically sweet and healthy dish a try. Here’s the recipe for you.
Roasted Roasted or Grilled Nectarines and Baby Carrots
Makes 4-6 servings
2 ripe nectarines, cut from the pit (any ripe stone fruit will do)
1 pound baby carrots, washed, scrubbed with towel or sponge, and blanched or steamed until tender
1 cup carrot ketchup (recipe located here)
1 handful arugula
1 lemon, zested and juiced
6 oz olive oil
1/2 cup soft herbs like: dill, parsley, mint, fennel pollen & fronds, basil and marjoram, chopped together
Salt and pepper to taste
Preheat oven or very clean grill on medium heat.
In glass jar with a lid, combine lemon juice, half of the olive oil, soft herbs, a pinch of salt and pepper, and 1 tablespoon of carrot ketchup.
Close lid and shake vigorously. This will be your dressing.
Drizzle stone fruit and blanched carrots with olive oil, salt and pepper, transfer to you’re a pan or grill, and lightly char until desired color.
Let cool slightly and cut to smaller pieces.
In separate bowls, mix the dressing with carrots, then peaches, and finally the arugula. Arrange each component on a plate or combine all on a serving platter.
Finish with salt and pepper.
Photos: Yolk & Flour
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