The end of summer has me grabbing all of the stone fruit that I can! The peaches and nectarines were the best this season in Southern California. If you are finding peaches and nectarines that aren’t quite ripe, they are the ones to throw on the grill. They will hold up better and get sweeter as they cook. Try this yummy “salad” and report back!
Sweet and Savory Grilled Stone Fruit
Composed Salad for Two
-use organic whenever possible-
Composed Salad for Two
-use organic whenever possible-
- Two nectarines or peaches, grilled (follow directions above)
- two cups of arugula
- a handful of heirloom cherry tomatoes – halved
- two tablespoons of high quality shaved parmesan cheese
- four tablespoons of olive oil
- two tablespoons of fresh lemon juice
- pink sea salt and cracked black pepper
In a small bowl, whisk together the olive oil and lemon. Place the arugula and cherry tomatoes in a medium sized bowl, toss them with the olive oil & lemon “dressing” and then divide between two salad plates. Cut the grilled stone fruit into quarters and arrange them around the arugula greens. Add the shaved parmesan on top of the arugula salad. Top with a sprinkle of sea salt and cracked pepper. Serve immediately.
