Baby Lettuce Salad w/ Grilled Stone Fruit and Sherry Vinaigrette

ingredients
all
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
1
Chop or tear the lettuce into bite-sized pieces.
For the Almonds
2
Shallow fry the almonds in rice bran oil until golden brown, then while still hot, sprinkle with salt.
For the Stone Fruit
3
Brush with olive oil and grill until slightly softened and has grill marks.
For the Sherry Vinaigrette
4
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
5
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.