It’s half fruit and cheese plate, half green salad – but this grilled beauty is all flavor! This stellar salad will steal the show at your next potluck barbecue or summer soirée
Ingredients
2firm ripe peaches, halved, pits removed
2firm ripe plums or nectarines halved, pits removed
2firm ripe apricots, halved, pits removed
2tablespoons butter, melted
1/4cup olive oil
2tablespoons honey
2tablespoons fresh lemon juice
1/4teaspoon salt
1/4teaspoon ground black pepper
1container (5 oz) Spring Mix or Arugula
4oz crumbled feta cheese or Mozzarella
1/4cup chopped roasted, salted almonds
Directions
Heat gas or charcoal grill. Brush cut sides of peaches, plums/nectarines and apricots with melted butter. Place fruit cut sides down on grill over medium heat. Cover grill; cook 2 to 3 minutes or until grill marks form; turn 90°F, and cook 2 to 3 minutes longer to make perpendicular grill marks.
Transfer fruit to cutting board; let cool 5 minutes or until cool enough to handle. Cut fruit into wedges.
Meanwhile, in large bowl, beat olive oil, honey, lemon juice, salt and pepper with whisk. Reserve 1/4 cup of vinaigrette in container; set aside. Add greens to large bowl of remaining vinaigrette; toss to coat. Transfer to serving platter. Return reserved vinaigrette to large bowl; add grilled fruit, and toss to coat.