like to add a salty touch to this salad that already combines the sweetness of
fruit, the crunch of nuts, the spicy hint of arugula, and the bite of radish,
add a few thin slices of country ham, as the chef did with his nod to
Serves 4 to 6
1/4 cup Dijon mustard
1/4 cup balsamic vinegar
1 Tbs. honey
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
1 lb. stone fruit, such as peaches, plums, nectarines, and apricots,
halved, pitted, and each half quartered into wedges
Olive oil for brushing and for the grill
16 cups (1 lb.) baby arugula
1 cup (4 oz.) fresh goat cheese, crumbled
1/4 cup (1-1/2 oz.) pine nuts, toasted
1 cup (6 oz.) dried apricots, thinly sliced lengthwise into
4 radishes (about 4 oz.) trimmed and thinly sliced,
preferably on a mandoline
Heat a gas or charcoal grill to medium high (400°F to
In a medium bowl, combine the mustard, vinegar, and honey.
In a slow,
steady stream, whisk in the olive oil until emulsified.
taste with salt and pepper.
Brush the stone fruit with the olive oil and season with
salt and pepper.
oil the grill.
the fruit to the grill and cook until grill marks begin to appear on the cut
sides, about 2 minutes per side.
Combine half of the grilled fruit with the arugula, half of
the goat cheese, the pine nuts, dried apricots, and radishes.
dress the salad and toss to combine.
salad with the remaining grilled fruit and goat cheese.
Serve the remaining vinaigrette at the table.