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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)

� cup pine nuts
3 tablespoons butter
2 shallots, finely diced
� cup balsamic vinegar
2 tablespoons brown sugar
� 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 saut� pan. Add shallots and saut� 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 saut�ing, 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 � 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!