Summer Salad With Stone Fruit and Gorgonzola
A stone-cold stunner salad, with stone fruit and everything good about summer.
Servings: 4 people as a side; 2 as a meal
Ingredients
- 4 to 5 ounces arugula or rocket
- 2 peaches or nectarines, pitted and sliced into wedges
- 5 or so figs, quartered
- 1 ear cooked corn, sliced off the cob
- 1 cup grape tomatoes, halved
- edible flowers, optional
- 1/2 cup pecans, walnuts, almonds, and/or pumpkin seeds
- 2 ounces gorgonzola cheese
For the Vinaigrette
- 1 teaspoon Dijon grain mustard
- 3 tablespoons red wine or sherry vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh tarragon leaves, chopped fine
- 1 tablespoon fresh chives, sliced very thin
- 2 teaspoons honey, agave, or maple syrup
- 1/4 teaspoon kosher salt
- a few turns of fresh pepper
Instructions
For the Vinaigrette
- Combine all the ingredients in a jar with a lid, or a small mixing bowl. Shake or whisk to combine. Set aside. Note: you may not use all of the vinaigrette.
For the Salad
- In a large salad bowl, combine all the ingredients except the flowers and nuts and seeds, if using, and toss together gently.
- Run half the vinaigrette around the rim of the bowl, and toss the salad, gathering the vinaigrette into the greens and other ingredients. Taste. Add more vinaigrette as necessary.PRO TIP: Do not dump all of your dressing into the center of your salad and then mix. This will be uneven, and could weigh down some of the delicate greens. Rather, add the vinaigrette by drizzling it along the edge of the bowl, and mixing.
- Wipe the rim of the bowl so it looks clean and neat. Garnish with the nuts, seeds, and flowers. Serve immediately, reserving extra vinaigrette for another salad.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
