Stone Fruit Salad With Sherry Vinaigrette Recipes

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

STONE FRUIT SALAD WITH SHERRY VINAIGRETTE

Steps:

• For the almonds, preheat the oven to 325º F.
• In a small bowl, combine the almonds and butter. Stir in the salt and spread the almonds in a single layer on a foil-lined baking sheet. Bake, shaking the pan halfway through, until they are slightly darker and very fragrant, about 15 minutes. Remove the pan from the oven and let the almonds cool on the baking sheet. Roughly chop and set aside.
• For the vinaigrette, in a small glass measuring cup or bowl, combine the shallot, honey, mustard, and vinegar. While whisking, slowly drizzle in the oil, until the dressing is emulsified. Season to taste with salt and pepper.
• For the salad, in a large serving bowl, combine the stone fruits and arugula. Just before serving, drizzle the vinaigrette over the salad and top with roasted almonds and feta cheese. Garnish with pomegranate seeds.

STONE FRUIT AND TOMATO SALAD

Steps:

• Stir together peach, plums, tomato, cherries, parsley, lemon zest, lemon juice, minced garlic, salt, and black pepper in a large bowl until combined. Let stand at least 5 minutes to allow flavors to blend. Drizzle with olive oil and stir to combine.

GRILLED STONE FRUIT SALAD

Steps:

• In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade., Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters., Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.