Brown Sugar Marinated Nectarines and Grilled Artichoke Salad
Brown Sugar Marinated Nectarines and Grilled Artichoke Salad
Elevate your taste experience with this exquisite Brown Sugar Marinated Nectarines and Grilled Artichoke Salad. The sweetness of marinated nectarines pairs wonderfully with the earthy charm of grilled artichokes. Mixed greens dressed with cane vinegar and olive oil add a fresh and vibrant touch. Creole tomato slices anchor the dish with their rich flavor. Drizzle olive oil as the finishing touch, and you have a beautifully balanced salad that celebrates the vibrant flavors of the ingredients.
Ingredients
- 2 Nectarines, sliced
- 4 oz Brown Sugar
- 1 Artichoke, quartered stems
- 2 oz Olive Oil
- 5 oz Mixed Greens
- 2 oz Cane Vinegar
- 2 Creole Tomatoes, each cut into 4 thick slices
- Salt and Pepper, to taste
Instructions
- Toss the nectarine slices with brown sugar, ensuring they are coated evenly. Set aside.
- Brush the artichoke quarters with olive oil and season them with salt and pepper.
- Place the artichoke quarters on the grill and cook until they acquire a nice char and are tender. Remove from the grill.
- In a mixing bowl, combine the mixed greens with the remaining olive oil and cane vinegar. Toss to coat the greens with the dressing.
- Arrange the Creole tomato slices on the base of the serving plate. Sprinkle them with salt and pepper.
- Layer the tossed mixed greens over the tomato slices.
- Place the grilled artichoke quarters on top of the mixed greens.
- Spoon the marinated nectarine slices around the outer edge of the plate, creating a colorful border.
- Drizzle a bit of olive oil around the outer portion of the plate.
All rights reserved to M Entertainment
