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Sweet lightly grilled nectarines mixed with creamy goat cheese and crunchy crackers make this a perfect summer salad.
- 2 ripe nectarines, pitted
- 4 oz. Vermont Creamery Chèvre Crumbles
- 1 small head of butter lettuce
- 8 Raincoast Crisp Salty Date and Almond Crackers
- 2 Tablespoons olive oil
- 4 teaspoons white wine vinegar
Cut nectarines in half, drizzle with olive oil. Place cut side down on hot grill, grill 2-3 minutes, set aside. Wash and dry lettuce - tear into bite size pieces and divide lettuce between two plates. Drizzle lettuce with olive oil and vinegar. Scatter chèvre on lettuce. Arrange grilled nectarines on lettuce and top with crumbled Raincoast Crackers.
Over the top—swap out chèvre for Chirraboga Blue.Recipes Home
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