Warm Grilled Plum and Nectarine Salad
- Preheat barbecue to high.
- Combine all vinaigrette ingredients and set aside. In a large bowl, coat fruit with olive oil. Place fruit flesh
- side down directly on the barbecue, close the cover and grill three to four minutes per side or until grill marks appear.
- Before serving, divide spinach onto six small plates. Add red onion and feta and fi nish with fruit pieces. Dress each serving with vinaigrette and top with barbecue-grilled croutons.