Stone Fruit and Arugula Salad with Cherry Lime Vinaigrette

Written By: Admin
Published: June 1, 2015

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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.

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