Grilled Stone Fruit Salad with Goat Cheese and Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Grilling caramelizes the sugars and brings out the amazing flavors of practically any fruit. So if your kids don't like salad, give this one a try. Ingredients:
4 medium peaches, nectarines, or plums, halved and pitted |
cooking spray |
3/8 teaspoon kosher salt, divided |
3/8 teaspoon freshly ground black pepper, divided |
1/4 cup balsamic or sherry vinegar |
3 1/2 tablespoons extra-virgin olive oil |
2 tablespoons minced shallots |
6 cups arugula, baby spinach, or mixed greens |
2 ounces crumbled goat cheese (about 1/2 cup) |
1/4 cup whole blanched almonds, toasted |
Directions:
1. Preheat grill to medium-high heat.
2. Place fruit halves in a large bowl. Coat with cooking spray, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss gently to coat.
3. Place fruit halves, cut sides down, on grill rack coated with cooking spray. Grill 2 minutes; turn halves over, and grill 2 minutes or until fruit begins to soften and peel loosens. Transfer to a bowl, and cool slightly. Remove peel. Chop each half into wedges.
4. Combine vinegar, oil, shallots, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
5. Place 1 1/2 cups greens on each of 4 plates. Drizzle each with 2 tablespoons dressing. Sprinkle each with 2 tablespoons cheese and about 1 tablespoon almonds. Top each salad with 8 fruit wedges.
6. Tip: If you grill in the fall, pears are a wonderful substitute for the stone fruit.
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