Spinach Salad With Grilled Lamb And Nectarines

Total Time: 16 mins Preparation Time: 6 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb lamb tenderloin, trimmed (peppercorn flavored)
• 3 nectarines, halved
• cooking spray
• 8 ounces baby spinach, fresh
• 1/4 cup balsamic vinaigrette (light)
• 1/4 cup cheese, crumbled (feta or gorganzola)
• black pepper, freshly ground

Recipe

• 1 prepare grill.
• 2 cut the lamb lengthwise through center of tenderloin, cutting to, but not through, other side (butterfly). open halves, laying tenderloin flat. place lamb and nectarine halves, cut sides down on grill rack coated with cooking spray. grill lamb 5 minutes on each side or until a thermometer registers 160 degrees. grill nectarine halves 4 minutes on each side or until thoroughly heated. remove lamb and nectarine halves from grill. let lamb rest 10 minutes.
• 3 cut nectariines halves into slices. thinly slice lamb. combine spinach and vinaigrette in a large bowl; toss to gently coat.
• 4 arrange spinach salad on plates. top each serving with lamb, nectarines slices and cheese. sprinkle with black perrer, if desired.