Stone Fruit Recipe

Prepare fruit

Wash the peaches, nectarines, and plums. Halve and pit each fruit. Slice each half into 1/4-inch (6 mm) wedges. Combine the sliced peaches, nectarines, and plums in a large mixing bowl.

Toss fruit with 2 tablespoons fresh lemon juice immediately to prevent browning and to brighten flavor.

Add thinly sliced red onion, microgreens or mixed salad greens, and half of the lemon balm (1 tablespoon) to the bowl with fruit. Gently fold to combine without bruising fruit.

Sprinkle crumbled chèvre or feta (if using) and toasted nuts over the assembled salad just before dressing.

Season the assembled salad lightly with 1/4 teaspoon coarse salt and a few grinds of black pepper, reserving final seasoning to taste after dressing.

Warm the whey (optional)

If whey is straight from the fridge and slightly thick, let it sit at room temperature for 10 minutes or warm gently for 20–30 seconds in the microwave to loosen. Do not overheat.

In a small bowl or jar, combine 1/2 cup whey, 1 tablespoon fresh lemon juice, 1 1/2 tablespoons white wine vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon ground turmeric, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1/4 teaspoon minced garlic, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously (or shake in a lidded jar) until the vinaigrette is emulsified and uniform in color. Taste and adjust balance: add a pinch more salt if flat, a little more honey if too sharp, or another 1/2 teaspoon lemon juice or vinegar if it needs brightness.

If desired for a smoother texture and brighter color, strain the vinaigrette through a fine sieve to remove any unblended garlic bits or turmeric clumps.

Stir in the remaining 1 tablespoon thinly sliced lemon balm into the vinaigrette to infuse aromatic herb notes for 1–2 minutes, then remove leaves if they become limp, or leave them in for garnish.

Just before serving, drizzle about 3 to 4 tablespoons of the turmeric-whey vinaigrette over the stone fruit salad (start with less; you can add more to taste). Gently toss to coat fruit and greens evenly.

Taste and adjust seasoning with the remaining coarse salt and black pepper as needed.

Transfer salad to a shallow serving bowl or platter. Scatter any remaining lemon balm leaves and extra toasted nuts on top for texture and garnish. Serve immediately.

Leftover vinaigrette can be refrigerated in a sealed jar for up to 4 days. Bring to room temperature and re-whisk before using.