Grilled Stone Fruit Salad

• Per Person:
• 1 Plum
• 1 Peach or Nectarine
• 1 Apricot
• 1/2 C organic baby greens
• 1 T Goat Cheese (chevre)
• 1 thin slice pancetta
• drizzle of balsamic glaze:
• 1/4 C Balsamic Vinegar
• 1 T Honey of Raspberry Jam

1. Prepare Balsamic Glaze:
2. 1/4 Cup Balsamic Vinegar
3. 1 T Honey or Raspberry Jam
4. Reduce to 1/3. Cool to room temperature.
5. Salad:
6. Slice fruit and remove the pit. Fill hollow with goat cheese. Close fruit over the cheese and wrap a slice of pancetta over the slit horizontally. Secure with a toothpick. Prepare all fruit this way.
7. Place on preheated Barbeque and grill until the pancetta is browned and the fruit is browned and softened.
8. Remove from heat. Remove toothpicks and place on bed of baby greens. Drizzle with Balsamic Glaze.
9. The juice of the fruits and the balsamic glaze will dress the greens beautifully. And the salt of the pancetta offers a wonderful contrast.

nectarine, apricot, baby greens, t, thin slice pancetta, drizzle of balsamic glaze, balsamic vinegar, t

Taken from www.epicurious.com/recipes/member/views/grilled-stone-fruit-salad-1206802 (may not work)