Grilled Stone Fruit Salad by thejamlab | Quick & Easy Recipe | The Feedfeed
Grilled Stone Fruit Salad
"{New Blog Post} Grilled Stone Fruit? Salad! A gorgeous, light, refreshing salad with orange blossom honey brushed grilled peaches? and grilled nectarines, cherries?, Pluots, heirloom cherry tomatoes?, grilled red onions, basil?, hazelnuts and burrata ???. The dressing is made of @thejamlab's Nectarine and Star Anise Jam, balsamic vinegar, olive oil, Dijon, s&p. We could not get enough of it!? It is summer on a platter!!! ??? New recipe on the blog! Link in profile!??. #bareaders #cookcl #summer #refreshing #howisummer #healthy #thechalkboardeats #grilled #stonefruit #salad #nutritious #meatlessmonday"
-- @thejamlab


2 Nectarines halved with seed removed

2 Peaches halved with seed removed

2 Pluots halved with seed removed

6-8 pitted cherries and halved

8-10 heirloom cherry tomatoes halved(in various colors)

1 small red onion halved and thinly sliced

1/4 cup roughly chopped hazelnuts

5-6 basil leaves (chiffonade - thin slivers)

1 cup burrata

4-5 cups of arugula

1/4 cup orange blossom honey or any good local honey

For the dressing:
2 tablespoons of Nectarine and Star Anise Jam(from Jam Lab) or honey
1/4 cup balsamic vinegar
1 tablespoon dijon mustard
1/2 cup extra virgin olive oil
salt and pepper to taste


For the salad, on a platter, lay out the washed arugula evenly.Set up a grill pan on high heat. Gently brush the peaches and nectarine halves with the honey. Lay them gently on the grill and let it grill for about a minute or so. Do not check on it, else it wont get the perfect grill marks. Check after a minute to see the grill marks. Let it rest on a plate or cutting board, the grilled side up. Now, add a little olive oil to the pan(about 2 tablespoons), and grill the red onions for 2-3 minutes until soft yet crisp to be able to bite into it. Let it cool.

Gently scatter the grilled red onions on top of the arugula first. Gently place the grilled peaches and nectarines next. Place the cherry tomatoes, cherries, pluots next. Sprinkle the chopped hazelnuts all over the salad. Next add the burrata in pieces all over the salad. Top with the chiffonade of basil leaves. Sprinkle the entire salad with black pepper. The salad is ready.

For the dressing:
Add all the ingredients in a medium glass bottle. Cover it with the lid and shake away till it is all well mixed. Drizzle the dressing over the salad and enjoy!
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