Slice your stone fruit in half or in slices. Carefully cut the romaine hearts vertically down the middle so you have 6 romaine halves. Make sure to keep the core intact. Toss the fruit, peppers, and romaine in avocado oil.

Preheat your grill to medium-high heat. Once hot, place the fruit and peppers on. Allow them to grill for a minute or so on each side before turning or flipping them. Continue until they have slightly softened and are grilled to your liking.

Place the romaine halves on the grill cut side down. Grill for a couple of minutes and then flip them over. They are finished when they wilt just a little and have a bit of char on them.

To make the dressing, whisk together the olive oil, balsamic vinegar, basil, mustard, and garlic. Season with salt and pepper to taste.

Arrange the romaine on a large platter or on individual plates. Stack the grilled fruit, peppers, fruit, onions and goat cheese on top. Sprinkle on the shredded basil and spoon on the dressing.