SUMMER STONE FRUIT SALAD
Recipe type: Salad
Serves: 3-4 servings
- 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
- 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.
- 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.