Choosing Stone Fruit for a Grilled Nectarine Salad Recipe

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Ingredients

⅓ cup balsamic vinegar
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper (as needed)
2 firm but ripe nectarines (halved and pitted)
1 small red onion (peeled and sliced crosswise ¼ inch thick rounds, kept intact)
4 cup loosely packed baby dandelion greens
¼ cup fresh mint leaves
¼ cup crumbled Gogonzola (optional)

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