8 oz. fresh goat cheese (buy the cheese that is in a log shape) 6 thin slices of French bread (1/4-inch) 6 medium nectarines, pit removed and cut into quarters 1 lb. assorted salad greens Balsamic vinaigrette 1 Tablespoon minced chives
1. Place the nectarines on high heat on the grill. Grill on all sides until the fruit is just hot and has nice grill marks. Remove to a plate, cover with aluminum foil to keep warm. Lower the heat of the grill. 2. Cut the goat cheese into 6 equally sized rounds. Place one round on each slice of French bread. Place the goat cheese toasts on low heat on the grill. Cook with the lid down until the toast browns and the cheese softens slightly. (If the toast browns too quickly, simply place the toasts on the warming rack to allow the cheese to continue to heat up.) When done, place on the warming rack. 3. Toss the salad greens with a sufficient amount of vinaigrette to coat them well. Place a pile of the salad greens in the middle of each plate. Arrange the goat cheese crouton and grilled nectarines around the salad. Sprinkle the lettuce with chives and serve.