Description
Stone Fruit Salad with Mint Honey Vinaigrette is a quick and easy summer salad, with a mix of sweet and juicy stone fruit, leafy greens, salty feta, sliced almonds and a refreshing mint honey vinaigrette.
Ingredients
For the vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons liquid honey
- 2 teaspoons chopped fresh mint
For the salad:
- 6 cups greens (spinach, arugula and swiss chard), packed
- 2 apricots, skin on, sliced
- 1 large peach, skin on, sliced
- 1 large nectarine, skin on, sliced
- 1 large plum, skin on, sliced
- 1 cup cherries, pitted and halved
- 1/2 cup crumbled feta
- 1/2 cup sliced almonds, raw
Instructions
Prepare the vinaigrette:
- Add the ingredients to a blender and blend on high until emulsified, but some flecks of mint still remain.
- Pour into a jar or dish with a lid, and store at room temperature until ready to use.
Prepare the salad:
- In a large bowl, add the greens and top with the stone fruit slices, feta and almonds. Add the vinaigrette, toss and serve.
Notes
- The recipe calls for a mix of spinach, arugula, and swiss chard, but kale, boston lettuce or butter lettuce would work nicely too.
- You don’t have to use all the different stone fruit in this salad. Just use what is available to you.
- If you’re prepping this salad in advance, store all the ingredients separately and assemble when ready to serve.
- The vinaigrette can be made in advance. Just store in an airtight jar or glass dish at room temperature, and shake or stir before serving. It’s best used within a few days.
