Save the last glug of rosé from dinner to make this fresh and easy peak-summer stone fruit salad. I love using a combination of stone fruits, mostly because I have trouble picking favorites and a variety provides a rainbow of colors and flavors, but sticking with just peaches, nectarines, plums, or apricots yields great success, too. Choose a dry, mineral-driven rosé rather than one with sweetness for this salad, as it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.
This recipe was excerpted from 'Salad Seasons' by Sheela Prakash. Buy the full book on Amazon.
What you’ll need
Citrus Juicer
$25 $16 At Amazon
Microplane Rasp Grater
$13 At Amazon
Honey
$14 At Amazon
Caraway Large Baking Sheet
$55 At Caraway
Raw Hazelnuts
$36 At Amazon
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Step 2
In a large bowl, whisk together the wine, lemon zest, lemon juice, honey, olive oil, and a pinch of salt until combined and emulsified. Add the stone fruit and toss to coat. Set aside while you toast the nuts, tossing occasionally, to allow the fruits to release some of their juices and mingle with the vinaigrette.
Step 3
Meanwhile, spread the hazelnuts out on a rimmed baking sheet and toast in the oven, stirring halfway through, until fragrant and golden brown, 8 to 10 minutes. Let the nuts cool for 5 minutes, then wrap them in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Transfer the nuts to a cutting board and coarsely chop.
Step 4
Tear the mint leaves into small pieces, if large; otherwise, keep them whole. Stir in the hazelnuts and scatter the mint over the top.
Recipe notes
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