Grilled Stone Fruit Salad

Grilling stone fruit for a salad is a revelation, and an absolute godsend if you have any under-ripe fruit. Tonight, to go with Grandpa's traditional Sunday night hamburgers, we added firm peach halves to the vegetable tray on the grill -- alongside the onions.

Grilled stone fruit salad:

any stone fruit (peaches, nectarines, plums etc. -- i.e., any fruit with a pit)
any fresh greens you have on hand
grill the pitted, halved stone fruit until soft and browned
toss the greens in vinaigrette (a red wine vinaigrette with a dash of balsamic vinegar is nice here)
any blue cheese but preferably an aged one, such as a true Roquefort or a Reblochon
toasted nuts (hazelnuts or pecans are particularly good)

Toss with cheese and nuts, and serve. Guaranteed to dress up any hamburger.