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Nectarines With Anchovies

2 tablespoons minced shallot

2 scallions (white parts only), thinly sliced

1 tablespoon Pedro Ximénez sherry vinegar

3 tablespoons olive oil, plus more for brushing the nectarines

Kosher or sea salt

Freshly ground black pepper

4 ripe nectarines

2 cups loosely packed baby arugula

3 to 4 oil-packed anchovy fillets, drained

Whisk together the shallot, scallions, vinegar and oil in a medium bowl until emulsified. Season lightly with salt and pepper.

Heat a grill pan over medium-high heat. Halve and pit the nectarines; brush the cut sides lighty with a little oil. Add them to the grill pan, cut sides down; cook for 4 to 6 minutes, until some char marks form and their flesh is lightly caramelized. Transfer to a cutting board to cool, then cut the halves into quarters.

Divide the grilled nectarine quarters among individual small plates, or arrange them on a platter. Top each quarter with a few baby arugula leaves and a small piece of an anchovy fillet; secure with a toothpick. Drizzle dressing over the bundles and serve right away.

Makes 6 to 8 servings

Nutrition | Per serving (based on 8): 80 calories, 1 g protein, 8 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 75 mg sodium, 1 g dietary fiber, 6 g sugar

Adapted from "Made in Spain: Spanish Dishes for the American Kitchen," by José Andrés (Clarkson Potter, 2008).

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