Fire Roasted Nectarine & Beet Salad With Feta & Blueberries

2 large nectarines (firm is ok)

2 red beets

4 ounces feta cheese

1 cup blueberries

Dressing:

1/4 cup fresh basil leaves

¼ cup fresh tarragon

6 tablespoons extra virgin olive oil

2 tablespoons white balsamic vinegar3 teaspoons agave syrup

1/4 teaspoon salt and freshly cracked black pepper

Instructions:

1) In a small pot place beets and cover with water; bring to a boil. Boil for 10-12 minutes

until tender. Remove from water and let cool. Remove skin and slice. Chill until ready to

assemble salad.

2) 3) Grill the nectarines for 2 minutes on each side (you’re looking for a slight char); set aside

While nectarines are grilling, place dressing ingredients in a blender and blend until

smooth.

4) 5) Slice nectarines into small cubes

Assemble grilled nectarines, sliced beets and blueberries on a salad plate. Drizzle

dressing over the salad and finish with feta crumbles.