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Favoreats LLC

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Stone Fruit Salad with Sherry Vinaigrette

Kelsey Nixon
  • minutes
  • Serves 6 to 8

INGREDIENTS

4 cups

packed) baby arugula, packed

1/2 lb

Cherries, pitted and halved

2

Peaches, ripe pitted and thinly sliced

2

Plums, ripe pitted and thinly sliced

1

Pomegranate seeds

1

Shallot, small

2 tsp

Honey

2 tsp

Mustard, whole grain

1

Kosher salt and cracked black pepper

1/2 tsp

Sea salt

1/3 cup

Olive oil, extra-virgin

1/3 cup

Sherry vinegar

1/2 cup

Almonds, whole

1 tbsp

Butter, unsalted

2 oz

Feta cheese