Stone Fruit Summer Salad

Stone Fruit Summer SaladWhen we have warm weather as we have had for the past few weeks, I find I tend to eat more salads and as we move closer to the Summer produce season the availability of more ingredients makes salad making that much more interesting.

The arrival of the Fitzgerald stone fruits in the store reminded me of this refreshing Summer salad from Joanne Weir’s More Cooking in the Wine Country. It’s great as a light lunch or as a side for just about everything.

Stone Fruit Summer Salad
Adapted from Joanne Weir’s More Cooking in Wine Country
Serves 6

1 cup fruity Gewuztraminer wine
1 tablespoon white wine vinegar
1 tablespoon hazelnut or walnut oil
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1/3 cup almonds, whole or very coarsely chopped
1 ripe peach
1 ripe nectarine
1 ripe plum
1 ripe apricot
1 cup pitted ripe cherries
8 cups mixed salad greens

Reduce the wine over high heat until only 2 tablespoons remain (for about 2 to 4 minutes). Pour the reduced wine into a small bowl, add the vinegar, verjus, hazelnut oil, and olive oil. Whisk the ingredients together, and season with salt and pepper to taste.

Meanwhile, preheat the oven to 350º. Place the almonds on a baking sheet and toast until golden, 5 to 7 minutes. This can also be done in a toaster oven or on the stovetop in a dry pan. Transfer to a plate and allow the almonds to cool.

Just before serving, cut the peach, nectarine, plum, and apricot into 3/8 inch wedges. Toss the salad greens with the fruit, almonds, and vinaigrette. Serve immediately.

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