Grilled Nectarine, Goat Cheese and Arugula salad

Ingredients

o.5 cup of goat cheese

2 nectarines

3 cups of arugula

cup of bluberrries

2 salmon steaks

5-6 tsp of olive oil

salt

pepper

0.25 cup of pistachios 

Dressing

3 tbls of rice wine vinegar

2 tsp of honey

tsp of soy sauce

tsp of Thai sweet chili sauce

garlic powder

pepper

Plan of Attack

Marinate the Salmon according to your preferences.

Cut the nectarines in grill-able (should be a word) pieces.

Brush pieces with olive oil and salt/pepper liberally

Place nectarines - side down, on the top of the medium hot grill and then add the salmon. Remove when grill marks are apparent. Let the nectarines cool while the salmon cooks thoroughly. As a general guideline, salmon should turned once to cook on either side. Frequent turning is not advisable.

Mix the dressing ingredients and whisk ( I didn't but it is advisable).

Slice the nectarines, arrange on top of the arugula, sprinkle blueberries, crumble goat cheese and add pistachios.

Drizzle the dressing over the top of the salad and enjoy!

My comments: Heading forward when grilling with fruit,  I would choose very firm in lieu of very ripe fruit so it stands up to the grilling. Also, I would add more honey to the dressing or sweet chili sauce...This salad would also work well with balsamic based dressings and the addition of roasted (or raw) red peppers.