Stone Fruit Salad
Ingredients
- 1/4 cup Sherry vinegar
- 1 tablespoon Honey ⓘ
- 1 tablespoon Shallots, minced ⓘ
- 1 teaspoon Dijon mustard ⓘ
- 3/4 cup Extra virgin olive oil ⓘ
- 2 bunches Butter lettuce, washed and torn ⓘ
- 1 cup assorted stone fruit, such as cherries, apricots, and plums, cut into bite sized pieces ⓘ
- to taste Salt and pepper ⓘ
Instructions
- In a mixing bowl, whisk together the first 4 ingredients until combined.
- While constantly whisking, slowly drizzle the extra Virginia olive oil into the vinegar mixture until an emulsion forms. Adjust seasoning with salt and pepper.
- In another bowl, combine the butter lettuce and stone fruit. Add about half of the vinaigrette to the salad and toss. Adjust the dressing to your taste.
Nutrition & Diet Analysis (per serving)
626
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).