Updated September 20, 2016
firm ripe peaches, halved, pits removed
firm ripe plums, halved, pits removed
firm ripe apricots, halved, pits removed
tablespoons butter, melted
tablespoons fresh lemon juice
teaspoon ground black pepper
container (5 oz) baby arugula
oz crumbled feta cheese
cup chopped roasted, salted almonds
Heat gas or charcoal grill. Brush cut sides of peaches, plums and apricots with melted butter. Place fruit cut sides down on grill over medium heat. Cover grill; cook 2 to 3 minutes or until grill marks form; turn 90°F, and cook 2 to 3 minutes longer to make perpendicular grill marks.
Transfer fruit to cutting board; let cool 5 minutes or until cool enough to handle. Cut fruit into wedges.
Meanwhile, in large bowl, beat olive oil, honey, lemon juice, salt and pepper with whisk. Reserve 1/4 cup of vinaigrette in container; set aside. Add arugula to large bowl of remaining vinaigrette; toss to coat. Transfer to serving platter. Return reserved vinaigrette to large bowl; add grilled fruit, and toss to coat.
Top arugula mixture with grilled fruit, cheese and almonds.
- Can’t find each of the fruits in a perfectly ripe state? Feel free to substitute more of any of the fruits for each other.
- Not a fan of feta? Goat cheese makes a great substitute.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.