Valleybrink Road | Recipes | Stone Fruit Salad With Arugula And Pecorino Romano | Serves 2 1 nectarine, yellow or white, sliced into thin wedges 1 pluot or plum, sliced into thin wedges 1/4 lb baby arugula pecorino romano sherry vinaigrette 1 tablespoon sherry vinegar 1/4 tsp dry mustard 1 teaspoon shallot, .

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Stone Fruit Salad With Arugula And Pecorino Romano
Steps
1
2
3
Description

I was reminded of this recipe last week at the farmers market, with all the stone fruits starting to make their appearance. You can really use any stone fruit that is ripe, sweet, and ready to eat. Apricots, plums, nectarines, peaches...feel free to play around with a combination that sounds good to you. Make this salad on a hot spring or summer day, as it is simple, light, and makes for a beautiful presentation.

Get Started
Step 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.

Next Step
2
Step 2

To assemble the salad, place stone fruit and baby arugula in a large bowl. Slowly drizzle a little dressing over the salad and start to gently mix. Add dressing until just 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. 

Next Step
3
Step 3

Give one final gentle toss and serve immediately.

Done!
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Ingredients
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Serves 2

  • 1 nectarine, yellow or white, sliced into thin wedges
  • 1 pluot or plum, sliced into thin wedges
  • 1/4 lb baby arugula
  • pecorino romano
  • sherry vinaigrette
  • 1 tablespoon sherry vinegar
  • 1/4 tsp dry mustard
  • 1 teaspoon shallot, minced
  • 3 tablespoons extra virgin olive oil
  • sea salt
  • freshly ground black pepper