Summer Stone Fruit Salad
I whipped together this vibrant salad over the weekend for my family. It’s stone fruit season, and I’ve been craving fruit of all kinds. There’s nothing that tastes better to me right now than a juicy, sweet peach or plum, so putting them in a salad was a no brainer. The beauty of this salad is in its color and simplicity: Just some greens, toasted pecans and goat cheese mixed with the fruit. The dressing couldn’t be any simpler, either (once you taste blood orange olive oil, it will become a pantry staple) and works perfectly with the peaches and plums.
Summer Stone Fruit Salad
2 ripe yellow-flesh peaches
2 ripe plums
1/4 cup pecans, toasted and coarsely chopped
2 ounces goat cheese, crumbled
Mixed salad greens
Blood orange olive oil (find it at your grocery store if they carry a variety of oils or try Sur La Table)
Champagne vinegar
Salt & pepper
Slice the peaches and plums. Toast the pecans in a small pan on the stove; chop. In a large bowl, add the salad greens. Top with the sliced peaches and plums, toasted pecans, and crumbled goat cheese. In a small bowl, whisk together some of the blood orange olive oil and champagne vinegar to taste (I like to use more vinegar than oil). Season with salt and pepper. Serve the salad into small bowls, and drizzle with dressing.