4 nectarines cut in half, pitted (or substitute peaches, plums, etc.)
1/4 cup plus 1 teaspoon Lemonette Gourmet Lemon Garlic Dressing
1 jicama, peeled, sliced, and cut into thin strips
1 fennel bulb, cut into thin strips
1 small red apple, sliced, and cut into thin strips. Unpeeled.
1 4-ounce drained, canned water chestnuts
2 tablespoons chopped fresh coriander or parsley
1 1/4 teaspoon sugar, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
5–6 edible pansy flowers
1/4 cup crumbled blue or feta cheese, divided
Cut nectarines in half and remove the stones. Brush the cut sides of the nectarines with 1 teaspoon Lemonette, Lemon Garlic Dressing.
Sprinkle each nectarine half with a pinch of sugar
Place nectarine, cut side down on a hot gas grill or cast iron pan. Cook without turning for 3-5 minutes or until caramelized. Remove to a plate, and set aside.
In a medium bowl, combine jicama, fennel, water chestnuts, apples, and coriander. Sprinkle with 1/4 teaspoon sugar, salt, and pepper. Add 1/4 cup Lemonette Garlic Lemon Dressing as toss to coat.
Serve grilled nectarines on a bed of Jicama Fennel Slaw. Crumble blue or feta cheese over the dish and finish with more Lemonette Gourmet Lemon Garlic Dressing.
Keywords: Grilled Nectarines, Salad, Fennel, Jicama, Lemonette Dressings, lemons,