It’s summer and there is an abundance of fruits and vegetables that help mind and body. Since we are in the middle of my favorite time of year, peach season, I composed a beautiful Stone Fruit Salad.
This Stone Fruit Salad combines sweet plums, peaches, apricots and avocado with baby arugula, baby spinach, buratta cheese, crunchy walnuts and a shallot vinaigrette! It’s an explosion of flavor and textures in every bite, it’s the perfect salad to serve during your Fourth of July celebration.
4 cups organic baby arugula
3 cups organic baby spinach
1 small handful fresh mint leaves, torn
1 cup loosely packed fresh basil
1 Serrano or thai chili, thinly sliced (optional)
2 plums (not overly ripe), pitted and quartered
2 peaches, pitted and quartered
4 small apricots, pitted and quartered
2 medium ripe avocados, pitted and quartered
¼ cup coarse chopped walnuts
1 lb. Burrata cheese, sliced into quarters and set aside
1 tablespoon Dijon mustard
1 tablespoon finely chopped shallot
3/4 cups extra-virgin olive oil
2 tablespoons rice wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
Place all of the ingredients in a blender and emulsify for about a minute or until smooth and creamy. Pour into a glass bowl and set aside.
TO ASSEMBLE SALAD
- On a large serving platter scatter the arugula, spinach, mint leaves, basil and chili all over the bottom.
- Place the quartered fruit and avocado on top.
- Scatter pieces of the Burrata cheese over the salad.
- Drizzle 5 to 6 tablespoons of dressing over everything. Finish with a sprinkle of sea salt and fresh cracked pepper. Keep extra dressing available on the side for anyone who would like more!