Stone Fruit and Arugula Salad with Cherry Lime Vinaigrette

Become a Member

Cooking with the Twin Chefs

Farwell Laurie Figone, Welcome Twin Chefs

Thank you to Laurie for a wonderful three and a half years submitting recipes to the Sonoma-Marin Farm News! You can continue to follow her cooking adventures on her website lauriefigone.com. Welcome to the Twin Chefs who are eager to share their recipes with you! You can find more information on Lilly and Audrey in the article we ran in the February 2015 Sonoma-Marin Farm News or at twinchefs.net. Are you interested in sharing your latest cooking adventure with us? Submit your recipes to Farm News Editor, Rachel LaFranchi at rachel@sonomafb.org or mail to 3589 Westwind Blvd., Santa Rosa, CA 95403.

Article and Photo By Lilly and Audrey, The Twin Chefs

Stone fruit is in season and it turns out that summer is just around the corner! Inspired by this we wanted to make a bright, light salad to kick off the season. Made with yellow peaches, white nectarines and cherries. It has a gorgeous color and even better taste with the cherry lime vinaigrette. The fruit is definitely the star of the show with this salad. It is great served alongside your favorite BBQ, use any extra vinaigrette over grilled fish and chicken.

Stone Fruit and Arugula Salad with Cherry Lime Vinaigrette

Cherry Lime Vinaigrette

½ cup pitted red cherries, halved
3 tablespoons olive oil
1 teaspoon apple cider vinegar
2 tablespoons lime juice
2 tablespoons honey
1/8 teaspoon kosher salt

Stone Fruit Salad 

4 cups baby arugula
1 teaspoon olive oil
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup pitted red cherries, halved
2 small white nectarine, halved, pitted, and cut into slices
2 small yellow peaches, halved, pitted, and cut into slices
3 oz. goat cheese
¼ cup toasted sliced almonds

Toast almonds in a small sauté pan on medium heat for about 1 minute, or until lightly toasted, set aside. Halve and pit the cherries, halve, pit, and slice the nectarines and peaches, set aside.

Toss the baby arugula with 1 teaspoon olive oil, salt, and pepper, set aside.

In a blender combine ½ cup cherries, olive oil, vinegar, lime juice, and honey. Blend until smooth, about one minute, set aside.

Evenly divide arugula in the middle of six small plates, about 2/3 cup each. Divide evenly, nectarines, peaches and cherries on top of arugula. Spoon desired amount of cherry lime vinaigrette over the fruit and top with crumbled goat cheese and toasted almonds. Serve immediately.

Back to Top