Greens traipsing through stone fruit

Greens traipsing through stone fruit
Ingredients totally overshadow preparation method here. This is another time when noticing what shows up in the barn at the same time will be an indication of companionship. For example, arugula, lemon thyme, and peaches often make an appearance together. Yum
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  1. 1/4 cup freshly squeezed lemon juice
  2. 2 shallots, peeled and minced
  3. 1/4 cup good-tasting extra-virgin olive oil, light to medium weight
  4. coarse sea salt and freshly ground black pepper to taste
  5. 3 plums or peaches, halved, pitted, thinly sliced (could mix, or could throw in a mild, sweet citrus, like tangerine)
  6. 1 cup almonds, pistachios, or hazelnuts, toasted and coarsely chopped
  7. 1 cup crumbled blue cheese (about 4 ounces)
  8. 8 cups mixed leafy greens (arugula, lettuce, baby kale, sweet Savoy cabbage)
  9. 1 1/2 cups sprigs(parsley, chervil, or chives, or a combination)
  10. 1 cup packed mixed tenderest herb leaves of choice (tarragon, basil, mint, lemon thyme)
  1. Mix lemon juice and shallot in a small bowl and season with a bit of salt and pepper to taste.
  2. Set aside for 30 minutes while you do the other steps.
  3. To finish the dressing later, you will whisk in the oil, salt and pepper.
  4. In the meantime, arrange the fruit slices on a festive serving platter.
  5. Scatter nuts and cheese over the fruit.
  6. Whisk in the oil and salt/pepper as mentioned before with the shallots and lemon to complete the dressing.
  7. Combine all greens and herbs in a large bowl.
  8. Add dressing and toss to coat.
  9. Season to taste with salt and pepper.
  10. Toss greens and arrange over fruit/nut/cheese mixture.
  11. Chill for a short time before serving
  1. Cook’s tips and tricks: One of our added treats is to put the salad plates and forks into the freezer to chill. It will make the service crisper, especially if you are on the deck or terrace.
Stonebridge Farm CSA