If you haven’t already started, it’s time to get your grill on! While burgers, chicken and veggies are grilled food staples, fruit is gaining popularity as a grilling favorite. Grilling fruit caramelizes the sugars and brings out amazing flavors that you won’t experience when eating raw. Try out this easy recipe and share at your next dinner party!
- 1/4 cup Dijon mustard
- 1/4 cup balsamic vinegar
- 1 tablespoons honey
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 pound stone fruit, such as peaches, plums, nectarines, and apricots, halved, pitted, and each half quartered into wedges
- Olive oil for brushing and for the grill
- 1 cup (4 oz.) fresh goat cheese, crumbled (optional)
- 1/4 cup (1-1/2 oz.) pine nuts, toasted (optional)
- Fresh basil (for garnish)
Step 1: Heat a gas or charcoal grill to medium high (400°F to 475°F).
Step 2: In a medium bowl, combine the mustard, vinegar, and honey. In a slow, steady stream, whisk in the olive oil until emulsified. Season to taste with salt and pepper.
Step 3: Brush the stone fruit with the olive oil and season with salt and pepper. Clean and oil the grill. Transfer the fruit to the grill and cook until grill marks begin to appear on the cut sides, about 2 minutes per side.
Step 4: Combine the assorted grilled fruit with a light amount of dressing and lightly toss to combine. For added salt and crunch, add goat cheese and pine nuts to the salad and lightly toss. Then, top the salad with fresh basil. Serve the remaining vinaigrette at the table.
This recipe is best served warm as an appetizer along with other grilled foods. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.