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TOTAL TIME: 18 MINS
– ¼ cup extra virgin olive oil – 1 lemon, juiced – 2 tablespoons honey – ¼ teaspoon kosher salt – ¼ teaspoon Ancho chile pepper – ¼ teaspoon Tajin – 1 tablespoon minced fresh mint – 2 peaches, pitted, and sliced – 1 apricot, pitted and sliced – 1 avocado, pitted, peeled, and sliced – 2 ears corn, husks removed – 6 ounces fresh baby arugula – 1 cup crumbled panela queso or queso fresco – Pepita seeds, optional
Step 1 – Whisk together olive oil, lemon juice, honey, salt, chile pepper, Tajin, and fresh mint.
Step 2 – Brush fruit and avocado with dressing and grill on grill rack or griddle pan over medium-high heat until fruit is tender, but not mushy. Set aside and cool.
Step 3 – Plate several handfuls of baby arugula on a serving platter. Top with grilled fruit, followed by cheese, toasted pepitas, and a drizzle of honey chili lime dressing. Serve immediately.