Yummy Mummy's Marina. Marina lives in probably what is one of my most favorite towns ever, Santa Barbara and she is equally beautiful inside and out. Her photographs are full of light and her food, well check her out and see for yourself!
Grilled Plout, Red Onion and Goat Cheese Salad
Serves one. Inspired by Yummy Mummy.
For a printable version, click here.
Don't have a plout (which is a hybrid between a plum and an apricot and my favorite stone fruit in the world)? Grab a nectarine, a peach, an apricot, or a plain old plum and go to town. I'm giving directions on making the salad for one, because that's what I made for myself. But you guys are all smart enough to figure out how to make this for as many servings as you need.
1 firm ripe plout ( you don't want a plout that is too soft to the tough or it will disintegrate on the grill)
1 1/4 inch thick disk sliced from a small red onion
1 handful of leafy greens or arugula
1 slice bacon, cooked and crumbled
small handful candied pecans or walnuts
crumbled goat cheese or blue cheese
extra virgin olive oil
good quality sweet vinegar, such as orange champagne or balsamic vinegar
Core and quarter the plout. Drizzle a bit of olive oil on the red onion. Place both over a medium hot grill and cook until there are grill marks on both sides, about 4 minutes. Cut the disk red onion in half.
Place the greens, bacon, grilled red onion, and candied nuts in a medium bowl. Drizzle a bit of olive oil and vinegar over the salad and toss. Place the salad on a plate and top with the goat cheese and grilled plout quarters.