This casual arranged salad, served with a glass of French Rose, makes a delicious first course.

For the Salad:

• 3 nectarines
• 3 plums
• 3 pears
• 4 heads Belgian endive
• 3 heads frisee
• 3 heads radicchio
• 1 cup walnuts, pecans or hazelnuts, toasted
• 12 ounces Maytag blue cheese
• salt & pepper, to taste

For the Vinaigrette:

• 1/4 cup sherry vinegar
• 1 tablespoon minced shallot
• 1/2 teaspoon Dijon mustard
• 1/4 cup olive oil
• 1/4 cup walnut oil
• salt & pepper, to taste

Heat your BBQ or stovetop grill to medium-hot. Split the nectarines and plums in half and remove the pit. Cut the pears into quarters and remove the core and seeds. Season the fruit with salt and pepper and grill the fruit on your BBQ or stovetop grill pan over medium-high heat, with the fruit cut side down, until grill marks appear.

Cut the endive and frisee heads in half and cut the radicchio into quarters, leaving the core to hold the lettuces together. Drizzle the lettuces with olive oil and season with salt and pepper. Grill the lettuces, cut side down, until slightly charred and wilted.

To make the vinaigrette, combine the sherry vinegar, shallot, mustard, salt and pepper in a blender. With the blender on low, slowly drizzle in the olive oil and walnut oil to form an emulsified vinaigrette.

Arrange the lettuces and fruits on a large platter and drizzle with the vinaigrette. Garnish with the toasted nuts and blue cheese.

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