SUMMER STONE FRUIT SALAD
 
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 3-4 servings
Ingredients
  • 4½ - 5 cups of pitted and sliced stone fruit (I used a peach, nectarine, two plums, two apricots and 2 pluots)
  • ¼ cup microgreens
  • ¼ cup pecans, chopped
  • ⅛ cup mint
  • ⅛ cup feta
  • jalapeno & prosecco vinaigrette
Instructions
  1. Preheat oven 350 degrees. Spread chopped pecans across a baking pan and until golden brown, stirring often. Take out of the oven after 6-10 minutes. Let cool.
  2. Combine sliced fruits in a serving bowl. Add feta, toasted pecans, microgreens and mint. Pour on vinaigrette and lightly toss to combine. Cover and chill in the fridge.
Recipe by Meiko and The Dish at https://www.meikoandthedish.com/project/summer-stone-fruit-salad/