Stoned Fruit & Arugula Salad
Makes: ½ cup
It’s early October, and it’s hot In Southern California. A light salad is the way to go. Plus, it’s the perfect time to say thank you and goodbye to the last few stoned fruits wanting to be admired and enjoyed. This delightful salad pays tribute to these wonderful fruits. Choose a variety of stone fruits: some sweet, some tart, some soft and some crunchy. The combination we used is delicious and also very beautiful.
It’s early October, and it’s hot In Southern California. A light salad is the way to go. Plus, it’s the perfect time to say thank you and goodbye to the last few stoned fruits wanting to be admired and enjoyed. This delightful salad pays tribute to these wonderful fruits. Choose a variety of stone fruits: some sweet, some tart, some soft and some crunchy. The combination we used is delicious and also very beautiful.
Ingredients
- (1) 5-oz. box, baby arugula
- 1 yellow peach, ¼” dice
- 1 white peach, ¼” dice
- 1 red plumb ¼” dice
- 1 black plumb ¼” dice
- 1 nectarine ¼” dice
- 1 apricot ¼” dice
- 2 tablespoons honey
- ½ cup orange juice
- ¼ cup, basil, finely chopped
Directions
Place all of the salad ingredients in a beautiful bowl or serving dish.
Mix all the ingredients together and pour over the salad, Toss and serve.
Cook's Notes: The salad can be made an hour or two ahead of time. The dressing acts as a marinade and infuses the fruit and arugula, making it even more flavorful.
