Naples Olive Oil Company Stone Fruit Salad
thinly chopped mint
toasted pine nuts
Grapefruit White Balsamic
Dijon mustard [available at Seasons Taproom]
Naples Olive Oil Company extra virgin olive oil varietal
Himalayan Pink Salt & Cracked Black Pepper
Toss together peaches, nectarine, and mint.
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.
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.
Dress fruit lightly with vinaigrette and sprinkle with pine nuts.
Serve with grilled or roasted chicken or fish, over baby greens, but we especially love it with crab cakes!