2 nectarines, halved, pitted & chopped into ½” chunks
½ teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
¼ cup olive oil
salt & pepper
6 ounces mixed salad greens, clean and dry
½ cup toasted slivered almonds
3 ounces Point Reyes Bay Blue, crumbled
Preheat oven to 400 degrees.
Toss nectarines in ½ teaspoon olive oil and a pinch of salt. Place on parchment paper-lined sheet pan and cook until soft and a little caramelized, about 10-15 minutes. Set aside.
In a small bowl combine honey, Dijon and vinegar. Gradually whisk in ¼ cup olive oil. Season with salt and pepper.
Toss salad greens with about half of salad dressing, adding more a little at a time until your desired amount. Season with salt and pepper, as needed. Place dressed greens in salad bowl or on salad plates.
Top with roasted nectarines, toasted slivered almonds and Bay Blue.