Blog, Recipes

Stone Fruit Salad

Naples Olive Oil Company Stone Fruit Salad
For Salad
  1. 2 peaches, thinly sliced
  2. 2 white nectarines, thinly sliced
  3. 2 Tbsp. thinly chopped mint
  4. 2 Tbsp. toasted pine nuts
For Vinaigrette
  1. 1/4 cup NOOC Grapefruit White Balsamic
  2. 1 scallion, thinly sliced
  3. 1 Tsp. Dijon mustard [available at Seasons Taproom]
  4. 1/2 Cup Naples Olive Oil Company mild-intensity extra virgin olive oil, your favorite
  5. Himalayan Pink Salt & Cracked Black Pepper, to taste
  1. Toss together peaches, nectarine, and mint.
  2. Make vinaigrette: Whisk together Grapefruit White Balsamic vinegar, scallions and mustard. Season lightly with Himalayan Pink salt and Pepe e Aglio and whisk. Let rest 15 min.
  3. While whisking, drizzle in the extra virgin olive oil to form a creamy emulsion. Season to taste with additional Himalayan Pink salt, Pepe e Aglio, vinegar or oil as needed.
  4. Dress fruit lightly with vinaigrette and sprinkle with pine nuts.
  1. Serve with grilled or roasted chicken or fish, over baby greens, but we especially love it with crab cakes!
Naples Olive Oil Company

Pink Grapefruit White Balsamic Vinegar

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