Sautéed Summer Fruits over Greens with Goat Cheese and Balsamic

2/3 C. balsamic vinegar

2 T. brown sugar, divided

2 T. unsalted butter, divided

2 peaches, pitted and sliced

2 plums, pitted and sliced

1 C. blueberries

1 head Bibb lettuce

2 ounces goat cheese, crumbled

1/4 C. chopped walnuts, toasted

 

Bring balsamic vinegar to a boil in a small saucepan.  Simmer over medium heat for about 10 minutes or until reduced by half.  Stir in 1 T. brown sugar and 1 T. butter; set aside.  Melt remaining T. butter in 10-inch skillet over medium heat.  Add peaches and plums and cook about 1 minute, just until softened.  Add blueberries and brown sugar and cook about 1 minute or until sugar is dissolved and mixture is slightly saucy. Arrange lettuce on platter; pour fruit mixture over lettuce.  Top with goat cheese and walnuts. Pour Balsamic reduction over salad and serve immediately.