Fresh Fruit with Cheese and Peppery Nuts

Name: Fresh Fruit with Cheese and Nuts
Yield: 4 servings
Ingredients: ½ cup coarsely chopped nuts; 3 Tbsp. (or more) extra-virgin olive oil; 1 Tbsp. (or more) honey; Kosher salt, freshly ground pepper; 2 tsp. (or more) unseasoned rice vinegar, divided; 6 oz. semi-firm, salty cheese; 1½ lb. ripe fruit

By Carla Lalli Music

February 12, 2019

Image may contain Food Dish Meal Platter Plant and Lunch

Photo by Gentl and Hyers, food Styling by Susie Theodorou, prop Styling by Nina Lalli

This salad template has three crucial parts: sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese. Use whatever’s in season—we love a mix of clementines, ricotta salata, and pistachios for winter; Bosc or D’Anjou pears, parmesan, and hazelnuts for fall; persimmon, mild blue cheese, and pecans for spring; and figs, honey toasted walnuts, and Manchego for summer. Ideally, let everything sit for 15 minutes before serving, so the fruit juices can mingle with the dressing on the plate. This recipe is from Where Cooking Begins by Carla Lalli Music.

Recipe notes

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Recipe notes

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