Stone Fruit Salad
A round of applause for July produce
A round of applause for July produce
Stone fruit salads are one of the main dishes I dream about whenever August comes to a close. Being that there are only about two months of perfectly-in-season peaches, nectarines, pluots, plums, and apricots, you’ll find me making every possible iteration of this salad all summer long. I really like to change up the ingredients in the dressing and end up eyeballing measurements 99% of the time: taste and adjust as you like. Sometimes I’ll add lime juice, a tablespoon of super-finely-diced shallots, and/or about 1/2 teaspoon of sumac powder. (Serves two)
Ingredients:
For the salad dressing:
1/2 cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 Tbsp ginger juice
3 tsp sherry, red wine, or champagne vinegar
1 tsp local wildflower honey
1/4 tsp ground cinnamon
1/4 tsp cayenne powder
Freshly ground black pepper to taste
Flaky sea salt to taste
For serving
4 cups mixed greens or little gems
2-3 of your favorite ripe stone fruits, sliced
1/3 cup fresh dill, torn
A few edible flowers
Freshly grated pecorino to taste
Pinch of ground cinnamon
Freshly ground black pepper
Flaky salt
Directions:
Add salad leaves and sliced stone fruit to a bowl and pour the dressing over everything, tossing well to coat. You’ll likely have a bit of leftover dressing here to use later :-)
Divide into two bowls and top with dill, edible flowers, freshly grated pecorino, more flaky salt, freshly ground pepper and a pinch of cinnamon. Enjoy!
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