If you’d 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 Chef Lamas did with his nod to Kentucky produce.
Arugula and Grilled Stone Fruit Salad with Goat Cheese and Dried Apricots
- 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 strips
- 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 475°F).
- In a medium bowl, combine the mustard, vinegar, and honey. In a slow, steady stream, whisk in the olive oil until emulsified. Season to taste with salt and pepper.
- Brush the stone fruit with the olive oil and season with salt and pepper. Clean and oil the grill. Transfer 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. Lightly dress the salad and toss to combine. Top the salad with the remaining grilled fruit and goat cheese.
- Serve the remaining vinaigrette at the table.