For the Crispy Shallots
1 medium shallot, peeled and sliced into thin (⅛”) rounds
1/3 cup olive oil
Line a plate or baking sheet with paper towels and set aside.
In a wide skillet, heat the olive oil over medium heat. Check oil’s temperature by dipping a shallot into the oil -- when it sizzles, add the shallots so they are in a single layer (do in batches if necessary). Fry shallots, stirring often, and remove with a slotted spoon or fork when they are golden brown and transfer to the paper towel-lined tray. Sprinkle with salt and let cool to crisp up. Reserve oil for making the salad dressing (or any other place where you would use olive oil!). These are best day-of but keep fairly well in an airtight jar in the refrigerator for a week or so.
For the Balsamic Reduction
⅓ cup balsamic vinegar
1 teaspoon honey
2 tablespoons reserved oil from making Crispy Shallots or plain olive oil
Combine vinegar and honey in a small saucepan, and set over medium heat. Bring to a simmer, then reduce the heat to medium-low and let simmer for 5-8 minutes, or until reduced by half. Set aside to cool for a few minutes, then add the oil, a pinch of salt, and a few grinds of black pepper. Set aside until ready to use, or refrigerate.
For the Grilled Summer Fruit
12 ounces (approx ¼ of a whole) melon, or 2-3 large stone fruit (like nectarines or peaches), or 4-5 small stone fruit (like plums)
1 tablespoon high-heat oil (avocado or grapeseed)
Preheat a grill or grill pan over high heat. If using a melon, remove the rind and slice into ½” strips. If using stone fruit, cut in half and remove the stone. Combine the fruit, oil, and a big pinch of salt in a bowl and toss to combine. If using melon, grill for 2-3 minutes per side. If using stone fruit, grill for 3-5 minutes on the cut side. Transfer to a plate to cool, then slice into wedges. Set aside.
5-6 ounces arugula
⅓ cup toasted walnuts, roughly chopped
Grilled Summer Fruit (recipe above)
Balsamic Reduction Vinaigrette (recipe above)
Crispy Shallots (recipe above)
Goat cheese, crumbled (optional)
Handful of basil, mint, or other fresh herb
Combine arugula, half of the walnuts, half of the grilled summer fruit, a few spoonfuls of the balsamic reduction, and a pinch of flaky salt. Toss gently to combine, and arrange half of the greens on a serving platter. Arrange some of the remaining grilled fruit, walnuts, crispy shallots, goat cheese and herbs on top. Repeat this with the remaining greens and toppings, then drizzle a bit more balsamic reduction over everything to finish. Serve immediately.