Stone Fruit Salad with Grapefruit Vinaigrette
2 peaches, thinly sliced
2 white nectarines, thinly sliced
2 Tbsp. thinly chopped mint
2 Tbsp. toasted pine nuts
1/4 cup Seasons Grapefruit White Balsamic
1 scallion, thinly sliced
1 Tsp. Dijon mustard [available at Seasons Taproom]
1/2 Cup Seasons Super Premium mild-intensity extra virgin olive oil, your favorite
Seasons Himalayan Pink Salt, to taste
Seasons Pepe e Aglio (black pepper blend), to taste
Toss together peaches, nectarine, and mint.
Make vinaigrette: Whisk together Grapefruit White Balsamic vinegar, scallions and mustard. Season lightly with Himalayan Pink salt and Pepe e Aglio and whisk. Let rest 15 min.
While whisking, drizzle in the extra virgin olive oil to form a creamy emulsion. Season to taste with additional Himalayan Pink salt, Pepe e Aglio, vinegar or oil as needed.
Dress fruit lightly with vinaigrette and sprinkle with pine nuts.
Serve with grilled or roasted chicken or fish, over baby greens, but we especially love it with crab cakes!