Stone Fruit and Arugula Salad with Sweet Sherry and Cherry Vinaigrette
INGREDIENTS
2 organic nectarines, cut into eighths
1⁄2 lb organic cherries, pitted
2 organic peaches, cut into eighths
2 organic plums, cut into eighths
1⁄4 cup basil, cut in long, slim strips (chiffonade)
1 lb organic arugula
1⁄2 cup hazelnuts, toasted and roughly chopped
1⁄2 lb ricotta salata cheese
1⁄4 cup sweet sherry vinegar
1 shallot, minced
1⁄4 tsp. Dijon mustard
1 cup extra-virgin olive oil
Salt and black pepper to taste
PREPARATION
In a blender, combine half of the cherries, mustard, shallots and sherry vinegar. Turn on the blender and liquefy the mixture. Then, with the blender running, slowly drizzle in the olive oil until it is emulsified. Season with salt and pepper to taste, and set aside.
In a large bowl, combine the cut fruit and arugula. Season with salt and pepper.
Now take half of the prepared dressing and toss it with the arugula and fruit. Take six chilled salad plates and place an equal portion of arugula and fruit on each one. With a vegetable peeler, shave several pieces of the ricotta salata over each salad. Sprinkle the toasted hazelnuts and basil over each salad. (For a bonus, try adding a couple of thin slices of prosciutto to each salad.)
