Chef Angel Flores

Stone Fruit Salad with Agave Mint Vinaigrette

Name: Stone Fruit Salad with Agave Mint Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Californian
Ingredients: 2 ripe peaches, sliced; 2 ripe plums, sliced; 2 ripe nectarines, sliced; 1 cup cherries, pitted and halved; 1 cup arugula or mixed greens; 1/3 cup crumbled feta (optional); 1/4 cup toasted almonds or pecans, chopped; 1/4 cup chopped fresh mint; 3 tablespoons agave nectar; 2 tablespoons apple cider vinegar; 1/4 cup extra-virgin olive oil; Salt and pepper, to taste

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Cuisine

Californian

Servings

4 servings

Prep Time

15 minutes

Cook Time

0 minutes

Ingredients

Salad

2 ripe peaches, sliced
2 ripe plums, sliced
2 ripe nectarines, sliced
1 cup cherries, pitted and halved
1 cup arugula or mixed greens
1/3 cup crumbled feta (optional)
1/4 cup toasted almonds or pecans, chopped

Vinaigrette

1/4 cup chopped fresh mint
3 tablespoons agave nectar
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper, to taste

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Directions

To make vinaigrette, whisk mint, agave, and vinegar. Slowly add oil while whisking. Season to taste.
Arrange fruits on a platter with greens. Add feta and nuts.
Drizzle with vinaigrette and gently toss. Serve immediately or chill up to 30 minutes.

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Stone Fruit Salad with Agave Mint Vinaigrette