Karen Hatfield's Grilled Stone Fruit Salad with Honey Vinaigrette

Ingredients

Cooking Directions

For the salad:

Cut all fruit in half and sear them on the grill to get a good char and smokiness. Combine the grilled fruit, ripped mint leaves, ricotta salatta, almonds and vinaigrette (recipe below) and toss. Garnish with mizuna or spinach.

For the vinaigrette:

On low heat, combine the honey, lemon juice and champagne vinegar until well mixed. Remove from heat and add the olive oil and season with salt and fresh ground pepper.

Recipe courtesy Karen Hatfield.