Stone Fruit Salad with Gorgonzola and Pesto Vinaigrette
Taking inspiration from all the goodies on a cheese board, this stone fruit salad has Gorgonzola, pistachios and arugula tossed with pesto vinaigrette.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Servings: 4
- 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
For the vinaigrette, whisk together the pesto, vinegar, olive oil, salt and pepper in a large bowl.
Add the plums, peaches, nectarines, apricots, cherries, arugula, Gorgonzola, pistachios and chives to the bowl with the vinaigrette.
Toss the ingredients together, lightly coating them in the dressing.
Calories: 226kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 672mg | Potassium: 495mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1800IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 2mg