Grilled Apricot And Watercress Salad

• 2 cups Dry Grains, Such As Farro, Wheatberries, Freekeh, Brown Rice, Etc.
• 4 Tablespoons Prepared Or Store Bought Balsamic Reduction, Or More To Taste (See Note)
• 4 cups Fresh Leafy Greens, Such As Watercress, Spinach, Kale
• 1 cup Walnuts, Toasted
• 4 whole Fresh Apricots And/or Peaches
• 4 ounces, weight Crumbled Goat Cheese
• 2 Tablespoons Honey, More To Taste
• 1 pinch Salt And Pepper, to taste

1. Cook grains according to package instructions. Prepare a balsamic reduction if you don't already have some on hand (see note).
2. While grains and/or balsamic reduction are cooking, wash and prep greens. To toast walnuts, either place walnuts on a baking sheet and bake at 350u0b0F for approximately 8 minutes, or toast in a pan on the stove over medium heat.
3. About 10 minutes before you're ready to eat, cut apricots/peaches in half and put them cut side down on a stovetop grill pan. Grill over medium heat until juicy and grill marks appear on the cut side. Flip over and cook on the other side for just a minute or two to warm. This takes about 8 minutes total.
4. Combine everything in a bowl: grains, greens, fruit, cheese and nuts. Drizzle with balsamic reduction and honey to taste. Season with salt and pepper.
5. Note: Balsamic reduction is very easy to make. Put 1 cup of inexpensive balsamic vinegar in a small saucepan. Bring to a boil over medium heat. At this point, turn heat down so the boil reduces to a simmer. Stir occasionally and allow to simmer until vinegar has reduced by at least half for a thin reduction or more if you prefer a syrupy consistency. Just don't turn up the heat; keep it low for about 15-20 minutes, keeping in mind it will thicken more as it cools. Keep it stored in the refrigerator until ready to use.

grains, fresh leafy greens, walnuts, peaches, goat cheese, honey, salt

Taken from tastykitchen.com/recipes/salads/grilled-apricot-and-watercress-salad/ (may not work)