Brown Sugar Marinated Nectarines and Grilled Artichoke Salad with Creole Tomatoes and Mixed Greens, Topped with a Cane Vinaigrette

Ingredients

Serves 2

2 Each Nectarines, cut into slices
4 Oz Brown Sugar
1 Each Artichoke, quartered stems
2 Oz Olive Oil
5 Oz Mixed Greens
2 Oz Cane Vinegar
2 Each Creole Tomatoes, cut into 4 thick slices each
Salt and Pepper, to taste

Cooking Instructions

Toss nectarines with the brown sugar. Set aside. Brush the artichoke with olive oil, season with salt and pepper and place on the grill. Mix the greens with the remaining olive oil and cane vinegar. Place the tomato on the base of the plate. Sprinkle with salt and pepper. Layer the mixed greens on top. Then place the grilled artichoke atop the greens. Spoon the nectarine around the outside. Drizzle some olive oil around the outside of the plate.