Summer Stone Fruit Salad Recipe
roasted peaches, corn, grape tomatoes, arugula, pecans, gorgonzola, farro, tarragon chive vinaigrette (add chicken +10, shrimp +11, salmon +12)
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Ingredients
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Salad Base
Tarragon Chive Vinaigrette
Optional Proteins
Method
Salad Preparation
- 1
Roasting the Peaches
Preheat your oven to 400°F (200°C). Cut the peaches in half and remove the pits. Place the peach halves on a baking sheet, cut side up. Roast in the oven for 15-20 minutes, or until they are tender and caramelized.
- 2
Preparing the Corn
If using fresh corn, boil the ears of corn for about 5 minutes, then cool and cut the kernels off the cob. If using canned corn, drain and rinse under cold water.
- 3
Preparing the Grape Tomatoes
Rinse the grape tomatoes and cut them in half. Set aside.
- 4
Cooking the Farro
Cook farro according to package instructions. Typically, it takes about 20-30 minutes to cook. Once cooked, drain and set aside to cool.
- 5
Mixing the Salad
In a large bowl, combine the arugula, corn, grape tomatoes, chopped pecans, crumbled gorgonzola, and cooked farro. Toss gently to combine.
Vinaigrette Preparation
- 6
Making the Vinaigrette
In a small bowl, whisk together the olive oil, white wine vinegar, chopped tarragon, chopped chives, honey, salt, and black pepper until well combined.
Assembly
- 7
Combining Everything
Once the peaches are roasted, add them to the salad mixture. Drizzle the tarragon chive vinaigrette over the salad and toss gently to coat all the ingredients.
- 8
Optional Protein Addition
If desired, grill or sauté the chicken, shrimp, or salmon until cooked through. Add to the salad before serving.