The month of August is when all of the summer herbs, vegetables, and fruits are at their peak of flavor! I love stone fruits and peaches are my favorite food in the whole world! If I had to pick one food to eat for the rest of my life, it would be peaches! There are plenty of ripe juicy peaches in this incredible salad, filled with a garden of summer delights!

Eating stone fruits are part of a healthy diet and you can enjoy stone fruits on their own or in combination with other ingredients like this beautiful salad! Peaches and other stone fruits are high in potassium which is essential for muscle function. Apricots support heart health and eye function. Plums contain antioxidants which can fight off free radical damage, protect the skin and promote good health. Cherries contain antioxidants, fiber, and potassium. Studies suggest that the antioxidants found in cherries can help improve circulation and are anti-inflammatory.

 

RASPBERRY VINAIGRETTE

Makes ¾ cups

INGREDIENTS

½ cup extra virgin olive oil

2 tablespoons walnut oil

2 teaspoons finely chopped shallots

2 tablespoons unsweetened rice wine vinegar

1-tablespoon malt vinegar

4 Tablespoons raspberry vinegar

1/2 teaspoon kosher salt

1/8 teaspoon ground black pepper

 

INSTRUCTIONS

In a glass bowl, combine all of the ingredients and whisk together well. Store in an airtight container in the refrigerator. Vinaigrette will keep up to 3 days.

Serves 6

STONE FRUIT SALAD

INGREDIENTS

MAKE CITRUS VINAIGRETTE FIRST  

4 cups organic baby, or wild arugula

3 cups organic baby spinach

¼ cup fresh mint leaves, torn

1/2 cup fresh basil chopped coarsely

1/2 teaspoon kosher salt

2 plums (not overly ripe), pitted and quartered

2 peaches, pitted and quartered

4 small apricots, pitted and quartered

1 cup fresh cherries, pitted and sliced in half

2 medium avocados, pitted and cut into thirds; squeeze fresh lemon juice over to keep them from turning brown.

¼ cup coarsely chopped walnuts

Goat cheese rolled into 12 balls the size of grapes

 

TO ASSEMBLE SALAD

Scatter the arugula, spinach, mint leaves, basil and salt in a large platter.

Place the quartered stone fruit and avocados on top.

Scatter pieces of goat cheese balls over the salad.

Drizzle 5 to 6 tablespoons of dressing over everything. Keep extra dressing available on the side for anyone who would like more!

AVAILABLE ON AMAZON!