6 nectarines, halved and pitted
1/4 cup olive oil, divided
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups arugula
1 cup fresh basil, coarsely chopped
3 ounces thinly sliced prosciutto, chopped
Heat the grill to high. Brush the cut sides of the pitted nectarines with olive oil. When the grill grate is hot, use tongs and paper towels to rub vegetable oil on the grate. Place the nectarines, cut side down, on the grill. Cook until marked, about 2 minutes, then turn. Cook for 1 minute longer, just to soften. Remove to a plate to cool.
In a cup, whisk the remaining olive oil, orange juice, balsamic vinegar, Dijon mustard, salt and pepper. Reserve. In a large salad bowl, place the arugula and basil and about half of the dressing and toss to mix. Top with prosciutto and grilled nectarines. Drizzle the remaining dressing over it all and serve immediately.
This sweet and salty salad makes a great accompaniment to grilled chicken kebabs, for a colorful, satisfying meal with lots of bold flavors. Add extra nectarines to the grill; slice into wedges and refrigerate for a delicious topping to your breakfast bowl, or serve with ice cream.