Grilling is my favorite part of summer, especially since I didn't do much of it growing up.  It's now become our weeknight tradition to set up the grill in our courtyard and enjoy a quiet dinner, just the two of us.    Even though we try to eat as clean as possible on a daily, red meat is normally our protein of choice when it comes to grilling.  This past week, we paired this delicious salad of grilled pears and peaches with a marinated medium-rare sirloin and a few spicy brauts.  The balance of juicy fruit and sweet corn with crunchy lettuce and creamy goat cheese is my new favorite infusion to the mix of summer flavors, and an ideal marriage with grilled protein.

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Grilled Fruit and Corn Salad Serves 4

2 Pears, halved with seeds removed

2-3 Peaches or other stone fruit, halved with pit removed

3-4 ears of Corn

1 head of Red Leaf Lettuce, chopped

1 head of Lettuce, chopped

1 small-medium Shallot, thinly sliced

2-3 ounces of fresh soft Goat Cheese

Citrus Dressing

Juice of 1 Valencia orange, about 1/4 cup

1 tablespoon of grapeseed oil Salt and pepper, to taste

Grill corn and fruit on a charcoal or propane grill.

With a knife, remove corn from the cob. Then, slice fruit into quarters, leaving a few of the full halves to top salad. Gently toss together fruit, corn, shallots, and dressing in a mixing bowl. Plate salad with lettuce on the bottom, then top greens with the fruit and corn mixture and finish with a few chunks of goat cheese.