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Grilled Nectarine Summer Salad

Makes 12 servings
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Ingredients Method

Ingredients
  

  • ½ small red onion sliced ¼ inch thick
  • ½ cup white wine vinegar
  • ½ cup water
  • 3 tablespoons granulated sugar
  • 1½ teaspoons kosher salt divided
  • ½ teaspoon coriander seeds
  • 4 firm ripe nectarines about 1½ pounds, each pitted and cut into 6 wedges
  • 2 5-ounce packages baby arugula
  • 1½ cups hulled strawberries halved or quartered, if large
  • 1½ cups blueberries
  • 1 cup chopped toasted pecans
  • 2 teaspoons Dijon mustard
  • 1 clove garlic grated
  • ½ cup olive oil

Method
 

  1. Place onion slices in a medium nonreactive heatproof bowl. In a small saucepan, combine vinegar, ½ cup water, sugar, 1 teaspoon salt, and coriander seeds. Bring to a boil over medium-high heat; cook for 2 minutes, stirring occasionally. Remove from heat and pour over onion.
  2. Let onion mixture cool at room temperature for 30 minutes; refrigerate until ready to use. (Can be made 1 day ahead and refrigerated in an airtight container.)
  3. Spray a large cast-iron grill pan with cooking spray, and heat over medium-high heat. Working in batches, add nectarines; cook until grill marks form, about 2 minutes per side.
  4. In a large bowl, toss together nectarines, arugula, strawberries, blueberries, and pecans until well combined. Using a slotted spoon or a fork, remove onion from pickling liquid, discarding any coriander seeds; add onion to salad. Strain and reserve pickling liquid; discard any solids.
  5. In a small bowl, whisk together 2½ tablespoons reserved pickling liquid, mustard, garlic, and remaining ½ teaspoon salt. Gradually whisk in oil until well combined. Drizzle salad with desired amount of dressing, tossing until well combined. Serve immediately.