Stone Fruit Kale Salad
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Prep Time
15 mins
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Total Time
15 mins
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Cuisine
American, International, Vegetarian, gluten-free
Stone Fruit Kale Salad
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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 lemon juice fresh
- 2 tablespoons white wine vinegar Bertolli® Pinot Grigio brand
- 1/3 cup extra virgin olive oil Bertolli® brand
- kosher salt to taste
- black pepper to taste
For the Salad:
- 1 kale washed, large bunch
- 1 peach sliced, large
- 1 nectarine sliced, large
- 1 plum sliced, large
- 2 apricots sliced
- 10 Cherry pitted and halved
- 2 ounces goat cheese
- 1/4 cup pistachio chopped
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.
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