Grilled Stone Fruit Salad with Goat Cheese and Almonds

Name: Grilled Stone Fruit Salad with Goat Cheese and Almonds
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters arugula, baby spinach, or mixed greens; 0 teaspoons freshly ground black pepper, divided; 59 milliliters whole blanched almonds, toasted; 118 milliliters ounces crumbled goat cheese (about; 0 teaspoons kosher salt, divided; 4 Tbsps extra-virgin olive oil; 4 mediums peaches, nectarines, or plums, halved and pitted; 2 Tbsps minced shallots; 59 milliliters balsamic or sherry vinegar

Grilled Stone Fruit Salad with Goat Cheese and Almonds is a gluten free, primal, and vegetarian side dish. This recipe serves 4. One serving contains 274 calories, 8g of protein, and 23g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of arugula, plums, sherry vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 21 minutes.

Instructions

Preheat grill to medium-high heat.

Equipment you will use

Grill

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.

Ingredients you will need

Cooking Spray

Pepper

Fruit

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Spray

Fruit

Equipment you will use

Grill

Transfer to a bowl, and cool slightly.

Equipment you will use

Bowl

Remove peel. Chop each half into wedges.

Combine vinegar, oil, shallots, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl, stirring with a whisk.

Ingredients you will need

Shallot