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Stone Fruit Salad with Gorgonzola and Pesto Vinaigrette

Stone Fruit Salad with Gorgonzola and Pesto Vinaigrette

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4
  • Category: Salad
  • Cuisine: American
  • Diet: Vegetarian

Description

Taking inspiration from all the goodies on a cheese board, this stone fruit salad has Gorgonzola, pistachios and arugula tossed with pesto vinaigrette.


Ingredients

Scale
  • For vinaigrette
  • 2 tablespoons pesto
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For salad
  • 2 plums, pitted and thinly sliced into wedges
  • 2 peaches or nectarines, pitted and thinly sliced into wedges
  • 2 apricots, pitted and thinly sliced into wedges
  • 20 cherries, halved and pitted
  • 5 ounces baby arugula
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 cup chopped raw shelled pistachios
  • 2 tablespoons minced chives

Instructions

  1. For the vinaigrette, whisk together the pesto, vinegar, olive oil, salt and pepper in a large bowl.
  2. Add the plums, peaches, nectarines, apricots, cherries, arugula, Gorgonzola, pistachios and chives to the bowl with the vinaigrette.
  3. Toss the ingredients together, lightly coating them in the dressing.

Keywords: stone fruit, fruit salad, stone fruit salad