Stone Fruit Kale Salad

Name: Stone Fruit Kale Salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 shallot; 4 tablespoons fresh lemon juice; 2 tablespoons Bertolli® Pinot Grigio White Wine Vinegar; 1/3 cup Bertolli® Extra Virgin Olive Oil; kosher salt and black pepper; 1 large bunch kale; 1 large peach; 1 large nectarine; 1 large plum; 2 apricots; 10 cherries; 2 ounces goat cheese; 1/4 cup chopped pistachios

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Prep Time
15 mins
Total Time
15 mins
Course
Side Dish, Salad, Breakfast
Cuisine
American, International, Vegetarian, gluten-free

Stone Fruit Kale Salad

Iris Warren

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This simple kale salad is loaded with summer stone fruit, goat cheese, and pistachios. It goes great with any summer meal.

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Ingredients

For the Lemon Vinaigrette:

1 shallot minced
4 tablespoons fresh lemon juice
2 tablespoons Bertolli® Pinot Grigio White Wine Vinegar
1/3 cup Bertolli® Extra Virgin Olive Oil
kosher salt and black pepper to taste

For the Salad:

1 large bunch kale washed
1 large peach sliced
1 large nectarine sliced
1 large plum sliced
2 apricots sliced
10 cherries pitted and halved
2 ounces goat cheese
1/4 cup chopped pistachios

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Instructions

First, make the vinaigrette. In a small bowl or jar, combine the shallot, lemon juice, vinegar, olive oil, salt and pepper, to taste. Set aside.
To make the salad, use a knife to remove the ribs from the kale and discard. Chop the kale into thin strips. Place the kale in a large serving bowl and drizzle it with 2 tablespoons of the vinaigrette. With clean hands, firmly massage and crush the greens to soften and remove some of the bitterness.
Top the kale with peaches, nectarines, plums, apricots, and cherries. Crumble goat cheese over the top of the salad and garnish with chopped pistachios. Drizzle salad with lemon vinaigrette and serve.
Note-you might not need all of the vinaigrette. If you have leftover vinaigrette you can keep it in the refrigerator for up to one week. Stir before using.