Recipe from Chef San Shoppell
Start to Finish Time: 20 minutes
4 pluots, cut into wedges (about 1 ½cups)
Heat the grill or a heavy bottom frying pan, griddle, or skillet to very hot.
Place the wedges of fruit on the hot grill or pan, turn to grill each side.
Remove the heat to cool on a plate. Cut the wedges into bite size pieces.
Reserving some of the mint for garnish, in a medium bowl, gently toss together all the ingredients with the vinaigrette.
Season to taste with salt and pepper.
Best to be served immediately.
Apple Cider Vinaigrette
Yield: 1/4 cup
2 Tbsp Apple Cider Vinegar (1 oz)
Whisk olive oil into vinegar
Add Agave syrup
Season with salt and pepper
Short cut: Shake all ingredients together in a tightly covered jar.