Stone Fruit and Arugula Salad with Gorgonzola and Toasted Almonds
A customizable summer salad that works with just about any combination of in-season stone fruit, and pairs well with whites that mirror the salad: peach and stone fruit, herbaceous green notes, and plenty of fruit to stand up to the blue cheese. A Pinot Blanc from Alto Adige or Alsace would be divine.
Pick your drupe.
When we say stone fruit we mean pretty much any drupe (a fleshy fruit with a pit): peaches, nectarines, plums, cherries, apricots, and even mangoes will all work. (Prunes, coconuts, and olives are technically also stone fruits, but hopefully you get the idea.) The key is this: Pick what’s ripe and juicy right now and run with it. In early summer, you might use Rainier cherries and red plums; in late summer, ripe peaches and nectarines might be calling your name. Try to find fruit with a medley of color: some red, some golden, and some purple will make for a pretty and colorful presentation.
Time: 20 minutes
Serves: 4–6
Drink: A Pinot Blanc from Alto Adige or Alsace
1. Toast and chop your almonds
Toss raw almonds into a dry skillet over medium heat and toast, tossing often, until fragrant, about five minutes. Remove from heat and let cool. Roughly chop and set aside.
(Note: You can also use almonds that are pre-roasted and salted.)
2. Prep your fruit and mint
Cut your fruit into .5- to 1-inch chunks. (The cherry pieces will of course be smaller; just cut around the pit into four pieces each.)
Roughly chop the mint. You should have about a half a cup of chopped leaves.
3. Toss it all together
In your largest salad bowl, add arugula, fruit, almonds, chopped mint, and gorgonzola. Squeeze one whole lime and drizzle 1 or 2 tablespoons of good olive oil over the ingredients. Add salt and freshly ground pepper to taste, and toss.
Um, excuse me?
Can I use lemon instead of lime?
Yes! The lime is a nice compliment to peaches and nectarines, but if you prefer lemon (or only have lemon) that’ll work just fine.
Can I use a different combination of stone fruit?
Yes, absolutely. The above amounts make for a good ratio of fruit to greens, but you can pick any stone fruit you want—even ripe fresh champagne mango would fly.
I don’t like gorgonzola.
Any blue cheese will work, but if it’s the “blue” part you don’t like, try feta or goat cheese instead. You can also go vegan and skip the cheese altogether.
Can I use sliced almonds?
Sure! They’ll toast a little faster—maybe three or four minutes, tossing often, and keep a close eye so they don’t burn.
What about other nuts?
Toasted pine nuts, walnuts, or pecans would also work!
Can I skip the nuts?
You can, but they add some much-needed fat to a very bright, acidic salad. If you skip the nuts, consider using a milder cheese, like goat cheese, instead of gorgonzola.
Other stone fruit recipes?
Here you go!
