Summer Salad With Goat Cheese (Dutch)
The scent of nectarines grilling always takes me back to summer evenings spent in my grandmother’s garden in The Hague. Oma loved simple, fresh meals, and this salad, with its bright flavors and creamy goat cheese, was a frequent star on her table. I can still picture her carefully arranging the grilled nectarines, the sunlight catching the glistening fruit as she drizzled the fragrant dressing over the greens. It was a taste of sunshine and pure Dutch summer – a tradition I continue to cherish.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 4
- Yield: 4 servings
- Dietary Type: Vegetarian
Ingredients
- 7 ounces goat cheese
- ¼ ounce fresh mint
- 3 nectarines
- 4 tablespoons walnut oil
- ½ lemon
- 1 tablespoon honey
- 3 ounces mixed salad greens
- 3 ounces fresh arugula
- 2 ounces walnuts
- Black pepper, to taste
Equipment Needed
- Heavy skillet or stovetop grill pan
- Small bowl
- Whisk
- Knife
- Cutting board
Instructions
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Begin by preparing the goat cheese. Using a sharp knife, carefully cut the goat cheese into long slivers, approximately 1/3 inch wide. Set aside.
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Next, prepare the nectarines. Peel the nectarines and divide them into segments. A sharp paring knife makes this task easier and cleaner. Ensure to remove any remaining pit remnants.
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Heat a heavy skillet or stovetop grill pan over medium-high heat. While the pan is heating, thinly brush the nectarine segments with about 1 tablespoon of walnut oil. This helps prevent sticking and enhances the grilling flavor.
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Carefully place the brushed nectarine segments on the hot grill pan. Grill them for approximately 1 minute on each side, or until grill marks appear and the nectarines are slightly softened. Watch closely to prevent burning. Once grilled, remove the nectarine segments from the pan and set aside.
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In a small bowl, prepare the dressing. Squeeze the juice from half a lemon into the bowl. Add the honey, remaining walnut oil, and a generous pinch of freshly ground black pepper and salt to taste.
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Whisk all the dressing ingredients together until they are thoroughly combined and emulsified into a smooth, homogenous mixture. Taste and adjust seasoning as needed; a little extra lemon juice can brighten the dressing, while a touch more honey can balance the acidity.
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In a large bowl, gently combine the mixed salad greens and arugula.
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Pour the prepared dressing over the salad greens and goat cheese in the bowl. Toss gently to coat the greens evenly, being careful not to crush the goat cheese.
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Divide the salad into four bowls.
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Garnish each bowl with the grilled nectarine segments. Sprinkle the walnuts over the salad.
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Serve immediately and enjoy! This salad pairs beautifully with a crusty wholewheat baguette.
Expert Tips & Tricks
- Grilling the Nectarines: The key to perfectly grilled nectarines is to use medium-high heat and a lightly oiled pan. Don’t overcrowd the pan, as this will lower the temperature and cause the nectarines to steam instead of grill. Work in batches if necessary.
- Goat Cheese Alternatives: If you’re not a fan of goat cheese, try using fresh mozzarella or feta cheese instead. Both offer a lovely creamy texture that complements the other ingredients.
- Dressing Customization: Feel free to experiment with the dressing. A splash of balsamic vinegar can add a deeper, richer flavor. For a spicier kick, add a pinch of red pepper flakes.
- Nutty Enhancement: Toast the walnuts lightly in a dry skillet before adding them to the salad. This will intensify their flavor and add a satisfying crunch.
- Make-Ahead Tip: The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. Just whisk it again before using. However, it is best to grill the nectarines and assemble the salad just before serving to prevent the greens from becoming soggy.
Serving & Storage Suggestions
This Summer Salad with Goat Cheese (Dutch) is best served immediately after assembly to ensure the greens are crisp and the nectarines are warm and flavorful. It makes a delightful light lunch, a refreshing side dish, or a sophisticated appetizer. Pair it with a chilled glass of fruity wine, such as Sangria or a crisp Sauvignon Blanc, to complement the flavors.
Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, the greens may wilt slightly, and the goat cheese may become softer. It is not recommended to freeze this salad.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 395 kcal | 20% |
| Total Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 40mg | 13% |
| Sodium | 200mg | 8% |
| Total Carbohydrate | 20g | 7% |
| Dietary Fiber | 4g | 16% |
| Sugars | 13g | – |
| Protein | 13g | 26% |
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Variations & Substitutions
- Fruit Variations: While nectarines are the star of this salad, feel free to experiment with other seasonal fruits such as grilled peaches, plums, or even fresh berries like strawberries or blueberries.
- Cheese Swaps: If you prefer a milder cheese, use crumbled feta or fresh mozzarella instead of goat cheese.
- Nut-Free Option: For those with nut allergies, substitute the walnuts with toasted sunflower seeds or pumpkin seeds for a similar crunch.
- Herb Variations: Experiment with different herbs in the dressing, such as basil, thyme, or chives, to create unique flavor profiles.
- Vegan Adaptation: Replace the goat cheese with a plant-based cheese alternative and substitute the honey in the dressing with maple syrup or agave nectar for a completely vegan version.
FAQs (Frequently Asked Questions)
Q: Can I use dried mint instead of fresh mint?
A: While fresh mint is preferred for its vibrant flavor, you can use dried mint in a pinch. Use about 1 teaspoon of dried mint for every tablespoon of fresh mint.
Q: How do I prevent the goat cheese from crumbling when cutting it?
A: Make sure the goat cheese is cold before cutting it. You can also use a warm knife to make cleaner slices.
Q: Can I grill the nectarines ahead of time?
A: While it’s best to grill the nectarines just before serving, you can grill them a few hours in advance and store them in the refrigerator. Bring them to room temperature before adding them to the salad.
Q: What kind of salad greens should I use?
A: Use a mix of your favorite salad greens, such as romaine lettuce, spinach, or spring mix. Arugula adds a peppery kick that complements the other flavors in the salad.
Q: Can I add protein to this salad to make it a complete meal?
A: Absolutely! Grilled chicken, shrimp, or tofu would be excellent additions to this salad, providing extra protein and making it a more substantial meal.
Final Thoughts
This Summer Salad with Goat Cheese (Dutch) is more than just a recipe; it’s a celebration of fresh, seasonal ingredients and the simple joys of summer. I encourage you to try this recipe and experience the delightful combination of sweet grilled nectarines, creamy goat cheese, and a tangy walnut oil dressing. Feel free to adapt it to your own tastes and preferences. And if you have any questions or variations of your own, please share them in the comments below. Enjoy the taste of summer!