Stone Fruit Salad with Balsamic Drizzle

This salad can't be beat for peach season! So light and fruity!

Ingredients:

• 1 box mixed dark leafy greens: baby spinach and arugula is good or a box of power greens

• 1-2 stone fruits, sliced: peaches or nectarines work well

• 2 tbsp basil, sliced

• 1/2 cup blackberries

• 1/2-1 cucumber

• 1/2 cup chopped broccoli

• 1/2 cup-1 cup radicchio, optional as this can be bitter for some people

• 1 carrot-colored carrots are pretty to use, ribboned (grate with a potato peeler)

• 1/3-1/2 purple onion, sliced

• Candied Spicy Nuts or Seeds

• A REALLY good bottle of balsamic vinegar or flavored vinegar (If you don't have a good thick balsamic, I suggest you take a so-so vinegar and make a reduction. See note below.)

Instructions

1. Spray the peaches with a bit of olive oil and toss with the basil and a pinch of salt and pepper.

2. Grill the peaches in a grill pan until they have grill marks, yet are still firm (see photo below). Set aside to cool.

3. Toss the greens and all the other non-fruit salad ingredients (onion, cucumber, carrot, broccoli, radicchio).

4. Drizzle with balsamic and add salt and fresh cracked pepper.

5. Toss and adjust seasoning.

6. Top with the grilled peaches, blackberries, and spicy candied nuts/seeds of choice.

Note: To make a balsamic reduction, put a cup of balsamic vinegar in a small pot on medium low heat and cook until you reduce the amount by half or more than half. The more you reduce, the thicker and more concentrated it gets.