6-8 cups washed loosely packed greens (spinach, arugula, dandelion, mustard greens or baby kale would all work beautifully)
4 firm peaches, nectarines, plums (to pit and cut in half, run your knife around the fruit down to the pit. Twist apart and pop the pit out with a spoon)
120g goat cheese (alternatives are feta, ricotta, marscapone)
1/4 cup pine nuts (toasted)
4 teaspoons extra virgin olive oil
4 teaspoons good quality balsamic vinegar
salt and pepper to taste
canola oil (enough to oil grill)
Don't be afraid to replace any or all of these ingredient with whatever is fresh at your farmers' market. Keep it simple and use the best ingredients you can find and you can't fail.
Pre-heat grill to medium high heat. Grill peach halves, starting flesh side down over direct heat for 2 minutes. Flip peaches, remove from direct heat, lower grill to medium. Close lid and continue to cook for 3-5 minutes until peaches are soft enough that they give slightly when squeezed with tongs. Remove from heat.
This salad can be served family style (it's beautiful!) or on 4 individual salad plates. Layer greens, peaches, cheese and nuts and the drizzle with oil and vinegar. Use a pinch of fine sea salt and a few grinds of few black pepper to season.