- 2 apricots
- 2 peaches
- 2 plums
- 1 cup mint
- 6 tbsp divided This Little Goat went to Tokyo
- 2 tbsp olive oil
- Goat cheese
- 1 head of radicchio
Preheat your grill to medium-high heat, ensuring it's nice and hot.
Begin by preparing the stone fruits. Remove the pits from the apricots, peaches, and plums, then cut them into quarters.
Take the radicchio and quarter it.
In a small bowl, combine the olive oil and 2 tablespoons of This Little Goat went to Tokyo. Mix them together until well incorporated.
Brush the quartered stone fruits with the olive oil and This Little Goat went to Tokyo sauce sauce mixture, making sure to coat them evenly. This will enhance their flavor and contribute to a beautiful charred appearance on the grill.
It's time to bring out the grill master in you. Place the oiled and sauced radicchio stone fruits on the grill, allowing them to cook until they become wonderfully charred and juicy. Keep an eye on them, as grilling times may vary depending on your heat source. You want them to be cooked through, but still retain their natural juiciness.
While the stone fruits are grilling, take the charred radicchio quarters and chop them into bite-sized pieces. Place them in a mixing bowl and add the remaining 4 tablespoons of This Little Goat went to Tokyo. Toss the radicchio with the sauce until it's evenly coated, ensuring a burst of flavor in every bite.
Once the stone fruits are perfectly grilled, remove them from the heat and allow them to cool slightly. Place them atop the dressed radicchio, creating a beautiful bed of vibrant colors.
To finish off this salad, add dollops of goat cheese on top of the grilled stone fruits. These creamy morsels will bring a delightful tanginess and rich texture to the dish.
Lastly, drizzle more of the tantalizing This Little Goat went to Tokyo sauce over the entire salad.