Grilled Pluot Salad with Fresh Mozzarella

adapted from wisconsincheese.com
serves 2
Ingredients

• 2 cups fresh greens
• 3 tablespoons olive oil, divided
• 2 firm, ripe pluots, cut into 1-inch wedges
• 2 cups torn baguette (1 1/2-inch pieces)
• 2 teaspoons balsamic vinegar
• 4 ounces fresh mozzarella cheese 
• 1 tablespoon hazelnuts, toasted and chopped
• Salt and pepper to taste 

Preparation

1. Grease grill grate. Heat grill to medium-high.
2. Transfer greens to a large salad bowl. 
3. Brush grill grid with 1 tablespoon olive oil. Warm grid on grill grate, covered, over medium-high heat for about 1 minute. Carefully add plout slices to grill grid. Grill plouts, covered, for 3-4 minutes on each side, turning once, or until caramelized. Remove from the heat. Add plouts to salad bowl.
4. Drizzle 1 tablespoon olive oil over bread pieces; toss to coat. Place onto grill grid. 
5. Place on grill grate. Grill bread, covered, for 5-6 minutes, turning occasionally, or until toasted. Transfer to salad bowl. 
6. Drizzle balsamic vinegar over salad; toss gently. Tear mozzarella into 1 1/2-inch pieces; arrange on salad. Drizzle with remaining olive oil. Top with hazelnuts. Season with salt and pepper to taste. ​

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