Make Summer Salads Sizzle with Grilled Nectarines

This summer, take it outside. Even if you have only a small terrace and a hibachi, you can experience the relaxed, unfettered feeling of a meal outdoors. Putting fruit on the grill may not be your first thought for salads, but take the leap! California nectarines, peaches, apricots and plums — the so-called “stone fruits” because of their pits — develop intense sweetness on the grill and the heat gets their juices going. Yum! Serve with store-bought vanilla ice cream for an easy dessert. Or toss with arugula, fresh corn, toasted almonds and prosciutto for a substantial summer salad that could also make a light dinner. Add crumbled feta, if you like, or omit the prosciutto to make it meatless. 

For a picnic, combine the dressing ingredients in a jar or plastic squeeze bottle that you can shake up just before you need it. Pack the salad ingredients separately so the arugula doesn’t wilt. For best results, grill the nectarines on site and toss the salad just before serving. Keep the wine well chilled in an insulated cooler and don’t forget the corkscrew.