Grate. Pair. Share. Summer 2013

Grilled Plum and Bread Salad With Fresh Mozzarella Servings: 2 Ingredients: 2 cups arugula 3 tablespoons olive oil, divided 2 plums, cut into 1-inch wedges 2 cups baguette, torn into 1 ½-inch pieces 1 teaspoon balsamic vinegar 4 ounces Wisconsin Fresh Mozzarella Cheese 1 tablespoon hazelnuts, toasted and chopped Salt and pepper to taste Directions: Place arugula on serving plate and set aside.

Heat grill pan* over medium-high heat. Coat with 1 tablespoon olive oil. Add plum slices. Grill 3-4 minutes per side, turning once.

Place grilled plums over arugula.

Toss bread pieces in 1 tablespoon olive oil. Add to grill pan. Cook 5-6 minutes, turning occasionally, until toasted. Remove from pan and arrange over salad. Drizzle vinegar over salad and gently toss.

Tear Fresh Mozzarella into 1 1/2-inch pieces and arrange over salad. Drizzle with remaining olive oil. Top with hazelnuts, salt and pepper. Serve immediately. * A grill basket may be used to prepare plums and bread over a gas or electric grill. • Print Recipe