Grilled Stone Fruit Salad With Goat Cheese And Almonds

• 4 medium peaches, nectarines, or plums, halved and pitted
• Cooking spray
• 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.
6. Tip: If you grill in the fall, pears are a wonderful substitute for the stone fruit.
7. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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peaches, cooking spray, kosher salt, freshly ground black pepper, balsamic, extravirgin olive oil, shallots, arugula, goat cheese, whole blanched almonds

Taken from www.myrecipes.com/recipe/grilled-fruit-salad-goat-cheese-almonds (may not work)