Stone Fruit Salad with Baby Arugula & Pecorino Romano Recipe
Stone fruits are a favorite, so when they are in season I like to get them in every way possible. The wonderful Barrett of Valleybrink Road created this delicious option and I can’t get enough. The perfect warm weather salad, it will be in heavy rotation right up until my summer fruits are no longer. XXJKE
1 nectarine, yellow or white, sliced into thin wedges
1 pluot or plum, sliced into wedges
¼ lb baby arugula
Pecorino romano
Sherry Vinaigrette
1 Tablespoon sherry vinegar
¼ teaspoon dry mustard
1 teaspoon shallot, minced
3 Tablespoons extra virgin olive oil
Sea Salt
Freshly ground black pepper
- To make the vinaigrette, combine the vinegar, dry mustard, and shallot in a small bowl. While whisking, slowly add in the olive oil and whisk until emulsified. Add a pinch of sea salt and some black pepper. Whisk. Taste and season with more salt and pepper if necessary.
To assemble the salad, place the stone fruit and baby arugula in a large bowl. Gently fold together to combine. Slowly drizzle a little dressing over the salad and start to gently mix together. Add dressing just until the leaves of the arugula are lightly coated. With a vegetable peeler, start shaving long pieces of pecorino into the salad. Mix and continue shaving until you have a good amount in the salad. Remember pecorino is salty so taste as you go. If you need to add more salt or pepper, do so now. Give one final gently toss and serve immediately.
- Valley brink Road's Stone Fruit Salad with Baby Arugula and Pecorino Romano
Valley brink Road's Stone Fruit Salad with Baby Arugula and Pecorino Romano
- Units:
- Course: Salads
Ingredients
- 1 nectarine yellow or white, sliced into thin wedges
- 1 pluot or plum, sliced into wedges
- 1/4 lb 1/8 kg arugula baby
- cheese Pecorino Romano
Ingredients for the Sherry Vinaigrette
- 1 tbsp sherry vinegar
- 1/4 tsp mustard dry
- 1 tsp shallot minced
- 3 tbsp olive oil extra virgin
- salt sea salt
- pepper black, freshly ground
To make the vinaigrette, combine the vinegar, dry mustard, and shallot in a small bowl. While whisking, slowly add in the olive oil and whisk until emulsified. Add a pinch of sea salt and some black pepper. Whisk. Taste and season with more salt and pepper if necessary.
To assemble the salad, place the stone fruit and baby arugula in a large bowl. Gently fold together to combine. Slowly drizzle a little dressing over the salad and start to gently mix together. Add dressing just until the leaves of the arugula are lightly coated. With a vegetable peeler, start shaving long pieces of pecorino into the salad. Mix and continue shaving until you have a good amount in the salad. Remember pecorino is salty so taste as you go. If you need to add more salt or pepper, do so now. Give one final gently toss and serve immediately.
