Grilled Stone Fruit Salad
For the Salad: Heat a grill to medium-high. When hot, wipe lightly with oil and grill the peaches and plums about 1 minute, or until char marks form on the flesh. Remove, cool slightly and toss with lemon juice. Just before serving, toss with cherries and mint.
For the Dressing: Whisk together the vinegar, olive oil, garlic, salt and pepper. Set aside until needed.
To Serve: Toss the greens gently with a drizzle of the dressing. Divide the greens among 4 plates and top with fruit and nuts and drizzle a scant amount of dressing over the top.
In Your Glass
The summer fruit flavors here are delicious with a range of wines. Doug and I have enjoyed this salad with a crisp Pinot Blanc from Alsace, and, of course, a house favorite, Red Shoulder Ranch Chardonnay which balances lushness with bright natural acidity.