Grilled Stone Fruit Salad

1. 1

   Prepare Balsamic Glaze:

2. 2

   1/4 Cup Balsamic Vinegar

3. 3

   1 T Honey or Raspberry Jam

4. 4

   Reduce to 1/3. Cool to room temperature.

5. 5

   Salad:

6. 6

   Slice fruit and remove the pit. Fill hollow with goat cheese. Close fruit over the cheese and wrap a slice of pancetta over the slit horizontally. Secure with a toothpick. Prepare all fruit this way.

7. 7

   Place on preheated Barbeque and grill until the pancetta is browned and the fruit is browned and softened.

8. 8

   Remove from heat. Remove toothpicks and place on bed of baby greens. Drizzle with Balsamic Glaze.

9. 9

   The juice of the fruits and the balsamic glaze will dress the greens beautifully. And the salt of the pancetta offers a wonderful contrast.

No nutritional information available.

No additional tips available.