Grilled Stone Fruit and Arugula Salad
Ingredients
For the vinaigrette
- 2 Tbsp Raspberry Vinegar
- 1 Tbsp Dijon Mustard
- 1 Tbsp Honey
- 1/3 cup Vegetable or Grapeseed Oil
For the Salad
- 3/4 cup Sliced Almonds
- 4 each Nectarines and/or peaches cut off the pit
- 2 Tbsp Vegetable or Grapeseed Oil
- 3 oz Feta Cheese crumbled
- 6 cup Baby Arugula
- 1/8 cup Parsley minced
- Salt & Pepper to taste
- Oil for grill
Method
- Whisk together the vinegar, mustard, and honey until well incorporated. Pouring slowly, whisk in the oil until emulsified. Season with salt and pepper.
- Preheat oven to 400 degrees F.
- Place the almonds onto a sheet tray & into the oven for about 8-10 minutes, until lightly browned and fragrant.
- Toss the nectarine/peace pieces with the oil and season with salt and pepper. Place onto a well-oiled medium/high grill, cut side down. Grill for a couple of minutes until nice and tender.
- Toss the greens with the vinaigrette. Season with salt and pepper. Portion out onto plates and serve with the nectarines/peaces, almonds and cheese. Sprinkle parsley on top and serve.