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Salad
Italian
2 - 4 servings
10 minutes
5 minutes
1 plumcot or pluot
1 bunch watercress (often labeled Upland Cress)
1 (8 ounces) container fresh mozzarella
1/2 cup shelled unsalted pistachios
2 tablespoons fresh basil, cut into ribbons (chiffonade)
3/4 cup seasoned rice vinegar
1/4 cup Meyer lemon oil
2 ripe pears, peeled, cored and cut into 1/4 inch cubes
2 teaspoons agave nectar
Preheat the grill to medium-high.
Pick out a beautiful (or sexy) serving platter – as the food disappears, it becomes a conversation piece.
Spray the grill rack with cooking spray.
Grill the plouts slices until grill marks are present, two minutes or so per side.
Arrange the pluots on the bed of watercress, tuck slices of mozzarella among the pluots, sprinkle with basil and pistachios, and drizzle with vinaigrette.
In a blender or processor, process the pears with rice vinegar and agave nectar until smooth, add the Meyer lemon oil and blend until fully incorporated.
This versatile pear emulsion can serve as a vinaigrette to dress a salad, a glaze for fish or chicken before grilling or baking, or drizzle on fruit for added zing – just add the herbs or spices that you desire.
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