Grilling fruit really changes the texture and flavor of it and makes it nice and sweet, while adding in a nice amount of charred flavor to the dish.
Cooking spray, for greasing
1 apricot, cut in half and cored
2 cups baby arugula
1-2 tablespoons flat-leaf parsley, hand torn
1-2 teaspoons balsamic vinegar
Salt, to taste
Freshly ground black pepper
1-2 tablespoons extra virgin olive oil
1-2 ounces goat cheese, crumbled
1 tablespoon toasted walnuts, optional
1. Preheat grill or grill pan to medium heat. Spray grill with cooking spray. Place apricot, cut sides down on grill and cook until lightly charred, about 3-4 minutes. Turn and grill on other side, another 3-4 minutes. Remove and allow to cool slightly.
2. In a medium bowl, add arugula and parsley.
3. In a small bowl, combine balsamic vinegar and salt and pepper. Slowly whisk in olive oil. Pour enough vinaigrette over salad to coat. Transfer to a serving bowl and top with apricot, goat cheese and walnuts (if using).