A cool and crisp salad served with a crusty lightly grilled bread and a glass of fruity white wine is the answer to what's for dinner on late summer's hot days.
Prosciutto-Wrapped Grilled Nectarines With Asparagus and Fennel
8 cups favorite mixed salad greens
1 small fennel bulb, cleaned, thinly sliced
8 asparagus spears
4 medium nectarines cut in half, seed removed
1 tablespoon olive oil
Salt and ground black pepper to taste
4 slices (1/2-ounce each) prosciutto
Vinaigrette:
1/2 cup good-quality fruity olive oil
1/4 cup white wine vinegar or raspberry vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon sugar
Salt and black pepper to taste
Rinse the greens well and spin dry in a salad spinner or pat dry. Set aside in a bowl and add the fennel slices.
Heat the grill to medium-high heat. Drizzle the asparagus spears and nectarines with the 1 tablespoon olive oil. Sprinkle the asparagus with salt and pepper. Grill the nectarines, cut side down, until just tender and you get good grill marks. Grill the asparagus the same way. Remove both from the grill and cool.
Slice each prosciutto slice in half lengthwise. When the nectarines are cool enough to handle, wrap a prosciutto slice around each half.
In a small bowl whisk together all the vinaigrette ingredients. Add the vinaigrette a little bit at a time to the greens and toss. Use only enough to coat the greens evenly. Or serve the vinaigrette on the side. Place the greens mixture on individual dinner plates. Top each with 2 nectarine halves and 2 asparagus spears. Serve with crusty bread.
Makes 4 servings.
Food on 08/31/2016