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Grilled Nectarine tossed in balsamic lin




Source of Recipe


Good Things Utah
Grilled Nectarine tossed in balsamic lingonberry reduction with baby greens, prosciutto, gorgonzola and toasted pine nuts
by: Kimi's Mountainside Bistro
(4 servings)

½ cup pine nuts
3 tablespoons butter
2 shallots, finely diced
¼ cup balsamic vinegar
2 tablespoons brown sugar
¼ cup lingonberry preserves

4 ripe nectarines, pitted and cut in halves

2 cups baby greens
8 ounces sliced prosciutto
1 cup crumbled gorgonzola cheese

Preheat oven to broil, high setting. Place the pine nuts in a baking dish and toast under the broiler for 2 to 3 minutes or until golden. Make sure to watch the nuts, they toast quickly! Remove from oven and set aside.

Melt the butter in a medium-sized sauté pan. Add shallots and sauté for 3 minutes. Add balsamic vinegar and brown sugar and bring to a soft boil. Add lingonberry preserves and continue to simmer until mixture has reduced to half the amount of liquid, approximately 20 minutes.

While the shallots are sautéing, place an inside grill over high heat and brush lightly with canola oil. Place the nectarine halves face-side down on the pre-heated grill. Cook for 2 minutes on each side. Remove from heat, cut into ¼ inch slices. Toss into the warm balsamic glaze.

Place a small mound of balsamic nectarines in the middle of each plate. Arrange three prosciutto slices around the nectarines. Top the nectarines with a small handful of baby greens. Sprinkle with gorgonzola crumbles and toasted pine nuts!