Sweet meets heat in a fruity tango! Grilled peaches and pineapple caramelize in our spicy Harissa Olive Oil, while our Raspberry Dark Balsamic swoops in with a sweet, tangy finish. It's a warm, spicy kiss of summer that’ll make your taste buds dance!

I N G R E D I E N T S :

• 1 ripe peach, sliced
• 1 ripe nectarine, sliced
• 1/2 pineapple, sliced
• 1 tbsp Rocky Mountain Olive Oil Harissa Infused Olive Oil
• 1 tbsp Rocky Mountain Olive Oil Raspberry Dark Balsamic Vinegar
• 1 tsp honey
• 1 tbsp fresh mint, chopped
• Crumbled goat cheese for garnish

I N S T R U C T I O N S :

1. Toss the sliced fruit in Harissa Olive Oil and Raspberry Dark Balsamic, then grill over medium heat for 2-3 minutes per side until the fruit has slight char marks but is still juicy.
2. Drizzle honey over the grilled fruit, and top with fresh mint and crumbled goat cheese for a refreshing yet spicy-sweet salad.
3. Serve as a bold side dish or a unique dessert to complement any summer barbecue.