Grilled Nectarine Salad

1. Brush 8 oz. of nectarine wedges (7-8 wedges) with 1 Tbsp. of olive oil. Place on a heated char-grill.Cook on the 2 sliced sides. Be careful not to burn.
2. Spread the wedges out on a serving plate in a circular pattern around the inside rim of the plate. Place 1 oz. each of arugula and radicchio in a stainless steel mixing bowl. Season to taste with salt and pepper. Drizzle 1 oz. of clover honey vinaigrette over the top of the salad. Toss together.
3. Place the salad in the center of the plate. Leave a portion of the wedges exposed. Going around the plate in a circular pattern, drizzle 1 tbsp. of balsamic glaze over the top of the wedges.
4. Fold four 1/2 oz. pieces of ham into round piles. Alternate them between the wedges. Place 1/2 oz. of shaved parmesan cheese on top of the salad.

This recipe originally appeared in the Gordon Food Service Foodscape publication.