How to make it
Preheat the grill to medium-high heat. Clean and oil the grill grate.
Using a grill brush glaze each slice of stone fruit with Lee Kum Kee Panda Brand Triple Citrus Grilling and Dipping Sauce.
Grill the fruit on both sides for about 2-3 minutes. Remove from the grill and let it rest for 5 minutes in the refrigerator.
In a small jar with a lid, combine olive oil, orange juice, lemon and salt. Seal the jar and give it a good shake till the vinaigrette is blended together.
In a large bowl, place the arugula and toss with ½ the dressing. Additional can be kept on the side or remain in the jar in the refrigerator for up to a week.
Transfer the tossed arugula to a serving platter, sprinkle the feta cheese, slivered almonds on top, and lime. Then place the grilled stone fruit throughout the salad and serve.