Grilled Nectarine and Peach Salad

Put balsamic vinegar in a small pot or pan, then bring to a boil. Keep boiling until you have reduced the vinegar by half. It should start to slightly thicken and go syrupy.

Cut peaches and nectarines in half and then remove the stone. Lightly brush the flesh of the fruits with vegetable oil.

Preheat a griddle pan over high heat, then add peaches and nectarines flesh side down. Grill for about a couple of minutes until they develop a nice char. Take off heat and set aside.

Get all other ingredients ready (goat cheese, rocket, spinach, red onion, mint leaves and pecans) then serve the salad as desired. You can cut fruit up smaller and toss everything together or you can serve it on a board or platter in a deconstructed way, like I did. Get creative with it!

Finally drizzle balsamic glaze over salad and enjoy!