Stone Fruit Salad

Serves 4

Ingredients

  • 3 heads little gems lettuce or butter lettuce
  • 1 large peach or nectarine (peeled)
  • ¼ – ½ cup candied pecans
  • 2-4 ounces crumbled goat cheese
  • ½ cup olive oil
  • 2-3 teaspoons Balsamic Vinegar such as O fig balsamic vinegar
  • Salt and pepper to taste

Wash and dry the lettuce. Tear the leaves into several pieces and put in a large bowl.

Dice the nectarine or peach into bite size pieces. Add the fruit, ¼ cup of candied pecans and 2 ounces of the goat cheese and toss.

Add more pecans and/or goat cheese based on your taste. You want to make sure that you have a balanced amount of each ingredient in the salad. I typically use all 4 ounces of goat cheese and about a quarter cup of pecans so the earthy flavor of the goat cheese is not lost to the fruit and nuts.

For the dressing, whisk the vinegar into the olive oil and add a pinch of salt and pepper. I like to dip a leaf of lettuce into the dressing as I am making it to check for balanced flavors. Pour the dressing over the salad and toss until just glistening

Tip

If you or your guests have difficulty chewing nuts, pulverize the pecans in a blender or food processor and incorporate into the salad.

Stone Fruit Salad

Serves 4

Ingredients

  • 3 heads little gems lettuce or butter lettuce
  • 1 large peach or nectarine (peeled)
  • ¼ – ½ cup candied pecans
  • 2-4 ounces crumbled goat cheese
  • ½ cup olive oil
  • 2-3 teaspoons Balsamic Vinegar such as O fig balsamic vinegar
  • Salt and pepper to taste

Wash and dry the lettuce. Tear the leaves into several pieces and put in a large bowl.

Dice the nectarine or peach into bite size pieces. Add the fruit, ¼ cup of candied pecans and 2 ounces of the goat cheese and toss.

Add more pecans and/or goat cheese based on your taste. You want to make sure that you have a balanced amount of each ingredient in the salad. I typically use all 4 ounces of goat cheese and about a quarter cup of pecans so the earthy flavor of the goat cheese is not lost to the fruit and nuts.

For the dressing, whisk the vinegar into the olive oil and add a pinch of salt and pepper. I like to dip a leaf of lettuce into the dressing as I am making it to check for balanced flavors. Pour the dressing over the salad and toss until just glistening

Tip

If you or your guests have difficulty chewing nuts, pulverize the pecans in a blender or food processor and incorporate into the salad.