DulceVida™ Nectarine & Grilled Halloumi Summer Salad

Serves 8-10

INGREDIENTS

Salad

4 DulceVida nectarines (mix of white and yellow), cut into wedges

8 oz. halloumi cheese, sliced or torn into bite-size pieces

12 oz. French green beans (haricots verts), washed and trimmed

2 cups baby potatoes, sliced into thick rounds

Optional: fresh tarragon leaves, for garnish

Tarragon Mustard Vinaigrette

½ cup olive oil

2 tablespoons white wine vinegar

3 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon honey

1 tablespoon fresh tarragon, finely chopped

Salt and freshly ground black pepper, to taste

DIRECTIONS

Bring a large pot of well-salted water to a boil. Add the potatoes and cook for about 10 minutes, or until just tender. Add the green beans during the last 5 minutes of cooking. Drain vegetables well and set aside.

Heat a lightly-oiled skillet or grill pan over medium-high heat. Cook the halloumi for about 1 minute per side, or until golden brown and lightly crisp. Remove from the heat.

In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, Dijon mustard, honey, chopped tarragon, salt, and black pepper until well combined.

Arrange the green beans, potatoes, halloumi, and nectarine wedges on a large serving platter.

Drizzle with the vinaigrette to taste and garnish with fresh tarragon leaves. Serve warm or at room temperature.