It’s officially autumn. Although we are still experiencing sky-high temperatures during the day, the morning breeze is quite cool and crisp. I’m dreading having to carry a jersey around with me just in case it starts getting nippy.
With the change of the seasons comes change of fresh produce. I’m taking advantage of the sweet nectarines while I still can in this grilled nectarine and chicken salad with blue cheese. It’s the first time I tried to grill fruit after ogling it on the web for about a year now and I was thrilled with the result. I would, however, suggest that you pair it with something rich and salty as the heat really brings out the sweetness of the fruit.
On to something totally unrelated (ahem) – you’d never guess what my hubby gave me for our wedding anniversary on Wednesday. Hint: look at the pictures of this grilled nectarine, blue cheese and chicken salad. Question: have you ever seen photos this good on Add Some Butter? Answer: no. Drum roll… A Sony DSC-HX400V. And it’s AWESOME! *Fireworks!*
I’m still trying to figure out exactly how the thing works – it has like a gazillion features (not to mention buttons), but I’m pretty sure within a few months I’d have nailed it.
4 nectarines, halved and pitted
4 chicken breasts, deboned and cubed
1 teaspoon thyme
6 rosa tomatoes, halved
30 g blue cheese
Handful of mixed baby green lettuce
1. Heat a skillet grill on the hob. Ensure that it is extremely hot to avoid your fruit getting soggy. Place the nectarines with the flat side on the skillet and grill for about two minutes. Set aside.
2. Add a splash of olive oil to the skillet grill and brown the chicken with the thyme, adding salt and pepper to taste. Once the chicken is cooked, set aside.
3. Arrange the lettuce in a salad bowl and add the tomatoes, nectarines and chicken. Top with crumbled blue cheese.
4. Serve with balsamic vinegar.