Princess Peach's Kitchen: Grilled Nectarine Salad

I made this grilled nectarine salad for our annual family reunion at the beach, and it turned out really well:

Ingredients

6 ripe nectarines (I used half white, half yellow, extra juicy)

A few strips of pancetta or thick-cut bacon

1 leek

Mixed greens

1/4 cup toasted sunflower seeds

Fresh mint leaves for garnish

For the dressing:

1/2 cup good extra virgin olive oil

1/8-1/4 cup rice wine vinegar / splash white wine vinegar

1/4 cup apricot preserves

1 tsp. Dijon mustard (I used a French blend with herbes d'Provence)

Sea salt and freshly ground pepper to taste

Directions

1) Saute pancetta/bacon to render drippings into pan. Slice leek and place pieces in bowl of water to remove grit (dirt will fall to the bottom.)

2) Remove pancetta to drain on paper towel and add leeks to saute in drippings (for extra decadence you can add a tsp. of butter); season with salt and pepper.

3) Slice nectarines in half and remove pits - grill cut side down until caramelized. Cut warm nectarines into wedges and pour all juices into the pan with leeks/renderings. Deglaze the pan with a splash of white wine vinegar to bring up all the bacon bits. Remove from heat.

4) Pour nectarine juice/leek/etc. mixture into large measuring cup and whisk in apricot preserves, rice wine vinegar, Dijon mustard, then pouring the olive oil in a steady stream while whisking with the other hand. Season with salt and pepper to taste.

5) Toss greens with nectarine slices, sunflower seeds, crumbled bacon and dressing to coat. Chiffonade the fresh mint leaves and garnish over top.

This salad is best if served while the nectarines are still warm - enjoy!