Grilled Apricot and Watercress Salad

Cook grains according to package instructions. Prepare a balsamic reduction if you don’t already have some on hand (see note).

While grains and/or balsamic reduction are cooking, wash and prep greens. To toast walnuts, either place walnuts on a baking sheet and bake at 350ºF for approximately 8 minutes, or toast in a pan on the stove over medium heat.

About 10 minutes before you’re ready to eat, cut apricots/peaches in half and put them cut side down on a stovetop grill pan. Grill over medium heat until juicy and grill marks appear on the cut side. Flip over and cook on the other side for just a minute or two to warm. This takes about 8 minutes total.

Combine everything in a bowl: grains, greens, fruit, cheese and nuts. Drizzle with balsamic reduction and honey to taste. Season with salt and pepper.

Note: Balsamic reduction is very easy to make. Put 1 cup of inexpensive balsamic vinegar in a small saucepan. Bring to a boil over medium heat. At this point, turn heat down so the boil reduces to a simmer. Stir occasionally and allow to simmer until vinegar has reduced by at least half for a thin reduction or more if you prefer a syrupy consistency. Just don’t turn up the heat; keep it low for about 15–20 minutes, keeping in mind it will thicken more as it cools. Keep it stored in the refrigerator until ready to use.