This summer fruit panzanella is full of sweet cherries, blueberries, grilled nectarines, toasted gluten-free blueberry muffins and a sweet citrus dressing.
For the dressing:
Add all the ingredients to a small bowl and whisk until well combined.
For the panzanella:
Preheat oven to 375 degrees. Crumble muffins onto a baking sheet and bake for 10-12 minutes until toasted and golden brown around the edges.
Preheat grill to high. Brush nectarine halves with coconut oil and place cut side down onto the grill grates. Grill until charred and juicy. Remove from the grill and let cool for a few minutes then chop.
Place the blueberries, cherries and chopped nectarines in a large bowl.
Pour the dressing into the bowl and toss until well combined.
When ready to serve, add the toasted muffin crumbles and herbs and toss gently to combine.