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Stone Fruit Salad

by habituallychic

08 . 10 . 14
One of the most frustrating aspects of vacances time in Paris is that all the great restaurants are closed. Luckily, my friend and I made it to Verjus the night before they closed for a month. They will reopen on 8 September. It’s owned by Americans and is one of the restaurants that is on the recommendation list of everyone I know.  

They have a main dining room upstairs that serves a seasonal tasting menu and a wine bar downstairs where you can order small plates. We ordered a few things including a salad with marinated sheep’s milk feta, grilled peaches, young cucumber, thyme honey, and wild arugula that was as delicious as it sounds. 

The salad reminded me slightly of a Stone Fruit Salad recipe that Jenni Kayne posted on her blog Rip + Tan.  It was created by Barrett of Valleybrink Road and is something that you could adapt in many different ways. I look forward to making it for myself until summer’s end. 

Stone Fruit Salad 
1 nectarine or peach 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

  1. 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 littledressing over the salad and start to gently mix together. Add dressing just until the leaves of the arugula are lightly coated. With a vegetablepeeler, start shaving long pieces of pecorino into the salad. Mix and continue shaving until youhave 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.

Bon Appétit ! 


Comments Closed

  1. Art by Karena August 10, 2014 | 2:18 pm

    Thank goodness for so many great salad variations you can put together Heather. Have you made Andrea’s take on the Caprese with added sliced fresh peaches and Burrata cheese instead of fresh mozzarella, yum! The best balsamic of course!

    The Arts by Karena

  2. TheJoyofColor August 11, 2014 | 8:51 am

    looking great ! and its the perfect salad for a hot August day

  3. simplequietmodern.com August 12, 2014 | 3:01 am