4 medium peaches, nectarines, or plums, halved and pitted
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
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.
Tip: If you grill in the fall, pears are a wonderful substitute for the stone fruit.
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.
Yield: Serves 4 (serving size: 1 salad)
Hands-On: 17 Minutes
Total: 21 Minutes
Calories from fat 0.0 %
Fat 21.3 g
Satfat 4.9 g
Monofat 13.3 g
Polyfat 2.3 g
Protein 7.1 g
Carbohydrate 18.9 g
Fiber 4.7 g
Cholesterol 11 mg
Iron 1.8 mg
Sodium 319 mg
Calcium 90 mg