Author Notes
I was trying to come up with ways to enjoy the wonderful nectarines that are abundant at the local markets, and thought of how it could serve as the base of a healthy and sweet twist on the Canadian dish of potatoes, gravy and cheese. In place of the gravy, a sweet yogurt sauce provides creaminess along with hints of lemon, mint and orange. Boursin with its mild flavor and flavorful herbs adds a savoriness and substance that makes this a great light lunch for 2 or side dish for 4 with grilled chicken or fish. —Lauren Bradford
Ingredients
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1 piece
Nectarine, sliced
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5.3 ounces
Yogurt (1 small container)
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2 cups
Salad greens of choice
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2 tablespoons
Orange zest
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1 tablespoon
Lemon juice
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1 tablespoon
Honey
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1/2 teaspoon
Dried mint
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4 tablespoons
Boursin Cheese with garlic and herbs
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1/4 cup
Slices of bell pepper (or 2 mini sweet peppers)
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1 tablespoon
Oil or cooking spray (if using grill pan)
Directions
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Heat your grill or, if using a grill pan, coat lightly with spray or oil and bring to medium-high heat.
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Lay out the slices of nectarine and peppers along the grill and cook on both side until warmed and has charred grill marks.
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While these are on the grill or grill pan, combine the yogurt, honey, lemon, mint and 1 teaspoon of the orange zest. Set aside, in a cooler or refrigerator.
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Arrange your greens on as many plates as you're using to serve, and then place dollops or quenelles of the Boursin on the plates (https://food52.com/blog/10813-video-how-to-form-quenelles).
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Once your nectarines and peppers are ready, arrange on the plates and dress with the yogurt mixture.
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Garnish with the remaining orange zest and serve immediately.
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