Stone Fruit Salad with Pesto Vinaigrette

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Stone Fruit Salad with Pesto Vinaigrette

Taking inspiration from the accompaniments on a cheese board, thiss avory stone fruit salad has gorgonzola, pistachios and arugula tossed with pesto vinaigrette.

Prep Time15

Total Time15

Course: Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Servings:

Author: Paige Adams

Ingredients

For salad

2 peaches or nectarines, halved, pitted and cut into wedges
2 plums, halved, pitted and cut into wedges
2 apricots, halved, pitted and cut into wedges
10 cherries, halved and pitted
1/3 cup crumbled gorgonzola
1/4 cup chopped pistachios
2 tablespoons minced chives
3 cups baby arugula

For vinaigrette

2 tablespoons pesto
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoon white wine vinegar
3 tablespoons olive oil

Instructions

Assemble the peaches, plums, apricots, cherries, gorgonzola, pistachios, chives and arugula in a large bowl.
Toss the ingredients together, lightly coating them in the dressing.
To make the vinaigrette, whisk the pesto, mustard, salt, pepper, white wine vinegar and olive oil in a small bowl.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

You can keep leftovers in the fridge in an airtight container up to 3 days. If you are planning to save some of the salad, then don’t dress that portion and store the fruit, arugula and vinaigrette separately. This will prevent the greens and fruit from softening as much.

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