Grilled Plum and Nectarine Salad

When I was growing up, my grandmother had a wooden bowl of plums and nectarines on the kitchen table every day in the summer.  The breeze would blow through the screen door in late afternoon and carry with it the smell of fresh ripe fruit that would permeate the house with its sweetness, heavenly!  

This salad is the perfect way to usher in Fall and use the last of the seasonal fruit.  It's a good light lunch on its own, or as a first course with grilled chicken or roasted pork.  And do I even need to tell you it's a natural pairing with a chilled glass of bubbly prosecco?  It is, just in case you’re wondering  :)

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Serves 4

(WHAT YOU WILL NEED)

3 nectarines, halved and pitted (you can also use peaches or apricots)

4 plums, halved and pitted

1 ball fresh mozzarella, torn into bite-size pieces with your hands

1 container baby arugula

prosciutto di parma, torn into pieces 

balsamic glaze

olive oil

fresh lemon juice (maybe 1/2 of a lemon)

salt/pepper

pinch of brown sugar 

grill or grill pan

Brush cut sides of fruit with a very little bit of olive oil.  Grill on both sides until nice char marks form. Remove and sprinkle cut sides of fruit with a pinch of brown sugar.  If the halves are too big, cut into quarters.  Set aside and let cool for approx. 10 minutes.

Place arugula in a large bowl.  Drizzle with olive oil and a fresh squeeze of lemon juice, mix together.  Season with fresh salt and pepper.  Lay out on platter.

On top of arugula, place fruit, mozzarella, and pieces of prosciutto.

Drizzle all with balsamic glaze and serve immediately.