Grilled Fruit Salad with Goat Cheese and Jalapeño Vinaigrette
This summer, I’ve developed a severe case of grill fever. I can’t help myself from grilling everything we eat, every day. I don’t recall when I last used the stove, but it’s been a while considering how it continues to remain sparkling clean. So what did we have for Sunday brunch today? Grilled fruit salad, of course. We agreed it couldn’t have been easier or tastier.
Ingredients for 2
1 large nectarine, pitted and sliced
2-3 watermelon wedges, sliced 1″ thick
2 fresh pineapple slices, cut 1″ thick
1 small jalapeño, seeded and finely minced (optional)
2-3 cups baby romaine lettuce
¼ cup crumbled goat cheese (or gorgonzola)
Your favorite vinaigrette dressing
Prepare the grill on high heat and burn off any residue, cleaning grilling surface well. Lower heat to medium and add fruit slices until lightly charred, 30 seconds per side, careful to not overcook. Remove fruit from grill and let cool. Peel off watermelon rind and pineapple skin, and cut fruit into bite size chunks. Meanwhile, divide the baby lettuces among plates and add the grilled fruit chunks and the nectarine slices. Mix the minced jalapeño with your vinaigrette and sprinkle onto the salad. Top with the crumbled cheese and, voilá, brunch is served.
RSA
