Grilled Fruit Salad

Recipe

 

Ingredients

  • 2 cling-free peaches, sliced in half with stone removed

  • About 20 Edamame pods, cooked in well-salted water (about 45 beans)

  • 20 Ranier cherries, halved and pitted (you can substitute dried cherries- use half the quantity)

  • 1 bunch swiss chard, de-ribbed

  • Approx. 2 tsp. Honey

  • Approx. 4-5 tsp. Balsamic glaze (we love Williams-Sonoma's product)

  • Salt and pepper to taste

Directions

  1. Grill the halved peaches cut side down over Mesquite charcoal until golden brown - approximately 4 minutes, but watch closely to prevent burning. Set aside. Saute the swiss chard in a heavy saucepan with 1/8 C. water about 3 minutes (until tender). Drain; season with salt and pepper; set aside.

    To assemble, place swiss chard on the serving plate. Arrange the peaches, cherries, and edamame on top. Drizzle honey and balsamic glaze over the top. Serves 4.