Grilled Nectarines with Goat Cheese | Light Summer Cuisine

Wash the nectarines, halve them, remove the stone, and cut into thick wedges. Cut the goat cheese log into slices approx. 1 cm thick.

Wash the arugula thoroughly, pat dry, and arrange on two plates. Toast the walnut kernels in a pan without fat until golden brown and set aside.

Brush the nectarine wedges with a little olive oil and grill on a hot grill or in a grill pan for approx. 2–3 minutes per side until nice grill marks form.