Port-roasted nectarines and blue cheese salad

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Port-roasted nectarines and blue cheese salad

Category Main course
Serves 8
Preparation 10 minutes
Cooking 15 minutes

Rating: Rated 0 / 5 (0 ratings)

If you make an extra large quantity of the port syrup, it will keep in the fridge in a jar for some weeks, so you can just drizzle it over some nectarines and flash them under the grill for a quick lunchtime treat. You can also use leftover red wine, and peaches or large plums.
Go vegan: Substitute the blue cheese for a vegan variety like blue-style Sheese. The texture is different but the taste provides a delicious backdrop to the rest of the salad.


  • 150ml vegetarian port
  • 2 cloves garlic, thinly sliced
  • pinch each of salt and pepper
  • 8 nectarines, halved and the stones removed
  • 125g vegetarian blue cheese
  • 2 tbsp brown sugar
  • a few sprigs of fresh rosemary
  • 2 tbsp olive oil
  • mixed salad leaves
  • 50g walnuts


Stage 1

Preheat the oven to 220C/fan 200C/gas 8.

Stage 2

Put the port, sugar, garlic, salt and pepper in a small pan. Stir until the sugar dissolves, then bring to the boil and boil hard until the liquid is reduced by two-thirds.

Stage 3

Off the heat, vigorously stir in the oil with a whisk or fork.

Stage 4

Put the nectarines into a roasting pan, cut side up. Drizzle over the port mixture and put in the oven. Roast for 15 minutes, basting a couple of times during the cooking.

Stage 5

Wash and dry the salad leaves and pile on to a plate. Slice the cheese thinly and place on the leaves. Scatter with the walnuts.

Stage 6

Spoon the nectarines on top – hot, warm or cold – and serve.


Port-roasted nectarines and blue cheese salad


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie
Photography: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 221g
  • Fat: 12.5g
  • Saturated fat: 4g
  • Protein: 6g
  • Carbohydrates: 16g
  • Sugars: 16g
  • Fibre: 2g
  • Salt: 0.6g

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