Stone Fruit Salad with Blackberry Basil Dressing
Peaches, apricots and plums get paired with goat cheese, toasted almonds and a blackberry-basil dressing to turn summer's bounty into a delicious salad.
Servings: 4 salads
- 8 oz blackberries 1 basket
- 2 tsp honey
- 1 Tbs champagne or white wine vinegar
- ¼ cup chopped basil leaves*
- 2 Tbs olive oil
- 2 peaches or nectarines
- 1 plum or pluot
- 1 apricot
- 1 avocado
- 10 oz arugula
- 4 oz herb goat cheese*
- 2 oz almonds
TOAST THE ALMONDS - SET A TIMER
Why toasting matters: toasting turns a bland nut into a much tastier version (something heat does to a lot of foods).
Chop the almonds.
Heat a pan over medium heat, add the almonds (no oil). Toast until golden brown, anywhere from 5-10 minutes. Set a timer to check at 5 minutes, and every 1 minute after, they can burn fast.
MAKE THE DRESSING
Add blackberries to blender and puree (do not add basil leaves yet). Run puree through a fine mesh sieve to remove seeds.
Combine blackberry puree with the honey, vinegar and basil. Then slowly add in half of the olive oil, whisking to combine. Taste. Add more oil if you desire - NOTE that too much oil dramatically reduces the blackberry flavor, which is why I kept it as low as possible.
Can replace basil with mint.
Any crumbly goat cheese will work, or replace with feta or fresh mozzarella.
Serving: 1g | Calories: 392kcal | Carbohydrates: 28g | Protein: 13g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 888mg | Fiber: 11g | Sugar: 17g | Vitamin A: 2639IU | Vitamin C: 35mg | Calcium: 217mg | Iron: 3mg