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Summer Stone Fruit Salad
Summer Stone Fruit Salad Photo courtesy of Jake Gartland

Simple green salads have their place (we’re subsisting on this easy one for our Monday-through-Friday lunch). But when it comes to weekend get-togethers, we’re all for serving a showstopping recipe. Our latest salad course hit comes from Talula’s Daily, the just-opened community market and supper club from the people behind Philadelphia’s popular Talula’s Garden. Here’s what it brings to the table: fresh greens, rich Gorgonzola cheese, crunchy almonds and peak-season stone fruit cooked in a spiced red-wine syrup until sweet and jammy. Monday’s salad is already green with envy.

Makes 4 servings

Stone Fruit Salad

1½ cups sugar

15 black peppercorns

4 allspice berries

4 star anise

4 large strips orange zest

2 bay leaves

¾ cup fruity red wine, such as Dolcetto

Juice of ½ lemon

2 nectarines, pitted and cut into ½-inch slices

2 plums, pitted and cut into ½-inch slices

2½ cups mixed greens

4 ounces Gorgonzola cheese, preferably dolce Gorgonzola

½ cup raw almonds, lightly toasted and roughly chopped


Mustard Vinaigrette

¼ cup extra-virgin olive oil, plus more for garnishing

2 teaspoons apple-cider vinegar

1 teaspoon whole-grain mustard

Salt and freshly ground black pepper

1. Make the salad: Preheat the oven to 275°. In a medium lidded oven-proof pot set over medium-high heat, combine the sugar with the black peppercorns, allspice berries, star anise, orange zest, bay leaves, red wine and lemon juice. Add 1¾ cups water to the pot and bring the mixture to a light simmer. Continue simmering, stirring occasionally, until the sugar dissolves, then remove the pot from the heat.

2. Add the nectarines and plums to the pot, cover and cook until completely tender, about 1 hour 30 minutes. (The fruit should be slightly soft and jammy.) Remove the pot from the oven and, using a slotted spoon, transfer the fruit to a large plate to cool to room temperature. Set the cooking liquid aside.

3. Meanwhile, make the vinaigrette: In a small bowl or glass measuring cup, whisk the olive oil with the vinegar, mustard and ¼ cup of the reserved cooking liquid until combined. (Discard the remaining cooking liquid and spices/seasonings.) Season to taste with salt and pepper.

4. Divide the salad greens among 4 plates and top with the reserved nectarines and plums and hand-broken pieces of the cheese. Spoon the dressing over the top of the salad to taste and garnish with the almonds. Finish with a light drizzle of olive oil and serve immediately.

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