Arugula and Grilled Stone Fruit Salad with Goat Cheese and Dried Apricots – Moveable Feast

Ingredients

• 1/4 cup Dijon mustard
• 1/4 cup balsamic vinegar
• 1 Tbs. honey
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 lb. stone fruit, such as peaches, plums, nectarines, and apricots, halved, pitted, and each half quartered into wedges
• Olive oil for brushing and for the grill
• 16 cups (1 lb.) baby arugula
• 1 cup (4 oz.) fresh goat cheese, crumbled
• 1/4 cup (1-1/2 oz.) pine nuts, toasted
• 1 cup (6 oz.) dried apricots, thinly sliced lengthwise into strips
• 4 radishes (about 4 oz.) trimmed and thinly sliced, preferably on a mandoline