This Grilled Nectarine, Basil, and Mozzarella Salad with Orange Espresso Dressing is a delightful combination of sweet and savory flavors. Grilling the nectarines adds a smoky touch, while the fresh basil, mozzarella, and pine nuts provide a burst of freshness and texture. The zesty and slightly bitter orange espresso dressing ties everything together for a unique and delicious salad experience.
Ingredients:
- 4 ripe nectarines, halved and pitted
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup toasted pine nuts
- Salt and pepper to taste
- For the dressing:
- 1/4 cup fresh orange juice
- 1 teaspoon instant espresso powder
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions:
Warm up the grill over medium-high heat
Spread olive oil on both sides of the nectarine halves and grill them for two to three minutes, until they get grill marks and become a little soft
Take them off the grill and let them cool down a bit
Put the grilled apricots, fresh basil leaves, and sliced mozzarella in a large bowl
Put the orange juice, instant espresso powder, balsamic vinegar, extra-virgin olive oil, honey, and Dijon mustard in a different small bowl
Mix them together with a whisk to make the dressing
Pour the dressing over the salad and toss it gently to mix
Add pepper and salt to taste
Toast the pine nuts and then sprinkle them on top of the salad
Serve right away and enjoy!
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