Baby Lettuce Salad w/ Grilled Stone Fruit and Sherry Vinaigrette

2 heads butter lettuce
washed and dried
1/2 tsp Kosher salt
1/2 cup rice bran oil
1/2 cup whole almonds
1/4 cup extra-virgin olive oil
4 peaches
or nectarines, plums
2 Tbsp sherry vinegar
2 tsp dijon mustard
1/2 each Zest and juice of an orange
Kosher salt and black pepper to taste
1/4 lb sheep's cheese
1 bulb fennel
julienned or shaved
For the Salad
Chop or tear the lettuce into bite-sized pieces.
For the Almonds
Shallow fry the almonds in rice bran oil until golden brown, then while still hot, sprinkle with salt.
For the Stone Fruit
Brush with olive oil and grill until slightly softened and has grill marks.
For the Sherry Vinaigrette
In a bowl, whisk together the vinegar, mustard, orange juice, and zest. While whisking, slowly drizzle in the olive oil until emulsified. Season to taste with salt and pepper.
To Assemble
Toss the lettuce with enough vinaigrette to lightly coat the leaves. Arrange on a platter. Lightly dress the fennel and arrange over the lettuce. Finish with the stone fruit, sheep's cheese and almonds.