On the table in 15 minutes, this fresh and vibrant stone fruit salad tastes as good as it looks! Pluots are used here, but plums, peaches or nectarines are delicious substitutes.
Preheat the grill to medium-high.
Cut the pluots (or plums) lengthwise, twist to separate, remove the seed, and cut crosswise into slices.
Spray the grill rack with cooking spray. Grill the pluto slices until grill marks are present, two minutes or so per side.
Arrange the pluots on the bed of watercress, tuck slices of mozzarella among the pluots, sprinkle with basil and pistachios, and drizzle with vinaigrette.
With 5 minutes prep time and no cooking, this versatile pear emulsion can serve as a vinaigrette to dress a salad, a glaze for fish or chicken before grilling or baking, or drizzle on fruit for added zing - just add the herbs or spices that you desire.