Grilled Nectarines and Fresh Mozzarella Summer Salad

Ingredients

• 3 ounce baby spinach washed ()
• 0.5 teaspoon chili powder 
• 0.3 cup cilantro leaves loosely packed plus more as garnish ()
• 0.8 pound mozzarella cheese fresh cut into sixteen ¼-inch slices)
• 0.5 teaspoon ground cumin 
• 2 tablespoon honey 
• 2  juice of lime (juice only)
• 0.5 teaspoon kosher salt 
• 1  lime zest (zest only)
• 0.3 cup olive oil extra-virgin

Equipment

• food processor
• grill

Directions

1. Peel and chop 1 nectarine; set aside.
2. Cut remaining 4 nectarines into 32 (¼-inch-thick) rounds. (
3. Cut peaches inward from sides, cutting 4 slices on each side just until you reach the pit. Save the remaining bits for another use.)In a mini-food processor puree chopped nectarine, green onions, ¼ cup cilantro leaves, honey, salt, lime zest, lime juice, cumin, and chili powder. Slowly drizzle in the olive oil through the feed tube until thoroughly combined; Set aside. May be made up to 3 days in advance. Re-emulsify before use.Spray the cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to medium-high.
4. Brush both sides of peach rounds with some of the nectarine cumin dressing.Grill nectarine rounds until grill marks appear; 3 to 5 minutes per side.Arrange baby spinach evenly on 4 plates. Working quickly while the nectarines are still warm, alternately stack 4 of the larger grilled nectarine rounds and 4 cheese slices over spinach on each plate. Top each with 3 more of the smaller nectarine rounds (you will have extra rounds so choose the nicest).
5. Drizzle with more dressing, to taste.
6. Garnish with cilantro
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