Artisan Lettuce & Grilled Stone Fruit Salad with Goat Cheese
Serving Size:Serves 4
1 pound Medium sized ripe peaches, nectarines or plums
2 heads T&A artisan lettuce, torn
4 oz. mild, creamy goat cheese, cut into small pieces
5 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
1 Tablespoon Brennan's Balsamic Vinegar (champagne or sherry vinegar)
Salt and pepper to taste
The sweetness of the fruit, crispness of the lettuce and the slight acidic bite from the goat cheese create a flavorful salad.
Wash the fruit, then cut in half and remove the pits. Brush cut side with olive oil. Over medium heat, grill or broil until nicely browned on both sides. Set aside to cool. Then slice each half in 4 pieces. Toss the lettuce in a medium-sized bowl with half the vinaigrette. Divide between plates. Arrange goat cheese and fruit on the center of each bed of greens. Drizzle fruit and cheese with remaining vinaigrette and serve.